 |
 European - Krumpirova Corba Sa Kiselicom (Sorrel Potato Soup) Serbia
adapted from The Balkan Cookbook by Inge Kramarz
|
Description
|
|
|
|
Ingredients
|
- 1 Pound Potatoes -- Cubed
- 2 Medium Leeks -- Chopped
- 1 Cup Parsley -- Chopped
- 1 Cup Sorrel -- Chopped
- Salt And Pepper -- To Taste
- 2 Tablespoons Olive Oil
- 1/2 Cup Yogurt -- Or Sour Cream
- 2 Medium Eggs
- 2 Cups Chicken Stock
|
|
Directions
|
Combine potatoe, leeks, parsley and stock. Simmer for 20 minutes. Mash coarsley in pot. Saute sorrel in oil until the sorrel stops giving off water. Add sorrel and oil to the soup. Simmer for 10 minutes. Combine yogurt or sour cream with eggs, beat well. Add to soup, stirring constantly. Serve.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version