Ingredients
Scale
- 3–4 medium potatoes
- 1 large carrot
- 1 small onion (or half of medium)
- 10 sorrel leaves or chopped spinach + lemon
- 2 Tablespoons chopped fresh dill
- 2 bay leaves
- 1 Tablespoon ghee butter or olive oil
- 4 cups filtered water
- 2 teaspoons Better than bouillon (vegetable flavor)
- ¼ teaspoon salt (to taste)
- 1 Tablespoon sour cream (for serving)
- 1/2 hard boiled egg (for serving)
- 1/4 teaspoon black pepper (for serving)
Instructions
- Cube carrots and potatoes. Dice onions. Chop sorrel and dill finely and set aside.
- Add ghee butter to a large pot and heat over medium heat. Add onions and cook until translucent, about 3 minutes, stirring often. Add carrots and cook for another 3 minutes.
- Add water, cubed potatoes, bay leaves, and bouillon base. Bring to a boil, cover, and simmer for about 20 minutes or until the vegetables are fully cooked.
- Add chopped sorrel and dill. Stir, cover, and let it rest for at least 10 minutes before serving. If not using sorrel, substitute with ½ cup of chopped spinach and a tablespoon of lemon juice.
- Serve with chopped or halved boiled egg and a dollop of sour cream.
Notes
For a vegan version, omit the ghee butter and sour cream, and use vegetable broth instead of water. Adjust herbs and add your family’s favorites.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg