Country-style sorrel soup

Description

If desired, you can cook the soup in a cast-iron casserole in the oven, which will make it even more delicious. Preparation: Peel the potatoes, place them in a saucepan, cover with water and boil until tender. Strain the resulting broth and cut the potatoes into cubes. Heat the butter in a saucepan over medium heat. Add chopped sorrel, chopped parsley, minced green onions, and a little of the potato broth. Cook for 5–7 minutes. Add the potatoes and the remaining broth. Bring to a boil and cook for another couple of minutes. Serve the soup hot with sour cream to taste.

Instructions