Sorrell Soup straight from the Veggie Patch

Nothing beats growing your own vegetables and enjoying them in a family recipe handed down from generation to generation. Our Sorrell Soup has been passed on from our ancestors in Ukraine and contains vegetables such as sorrell, potatoes and onions from our very own veggie patch at Dido’s Place. Guests are welcome to forage for fruit, vegetables and herbs during their stay and cook up a storm in our fully equipped gourmet kitchen.

Sorrell Soup

Ingredients

2L Cold Water
1 Tbspn Olive Oil
2 Pork Cutlets (Fat Trimmed Off)
1 Large Brown Onion Sliced
1 Carrot Diced Finely
1 Bay Leaf
1 Beef Stock Cube
2 Medium Potatoes Grated
2-3 Bunches of Sorrel Leaves, washed and finely slic
1/4 Bunch of Continental Parsley, Chopped Finely
Salt & Pepper to Taste
Sour Cream for Serving

Method
In a fry pan, heat the olive oil over medium heat. Add chopped onions and cook over a medium to low heat until the onions are caramelised.

Meanwhile, heat water in a medium saucepan over medium to high heat. When the water comes to the boil, add the pork cutlets and return back to the boil. Next, add the carrots, grated potato, bay leaf and stock cube.

Reduce heat and simmer for 5 minutes. Add the caramelised onion to the soup and season with salt & pepper. Simmer the soup for a further 10 minutes.

After 10 minutes, add the chopped sorrel leaves into the soup. Return to the boil and simmer for 15 minutes. Check the soup for seasoning, adding additional salt and pepper if needed.

Add chopped parsley and bring back to the boil for 1 minute.

Serve with sour cream. This soup can be enjoyed both hot and cold with crusty bread.