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European   -   Krumpirova Corba Sa Kiselicom (Sorrel Potato Soup) Serbia   adapted from The Balkan Cookbook by Inge Kramarz

  • 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

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