In Russia there is a popular soup, which is historically known as “green borscht”, when in fact it’s sorrel soup. In my hometown in this soup adds a fresh young nettles (yes, it’s biting) and spinach. I bought a canned sorrel in Russian store and cooked this delicious and easy soup.
8 cups beef stock or water
1 medium potatoes, peeled and chopped
1 medium carrot, peeled and chopped
1 medium onion, peeled and chopped
1 tsp. vegetable oil
1/2 lb. sorrel and/or spinach
2-3 hard-boiled eggs
sour cream (optional)
ground black pepper and salt to taste
Peel potatoes, cut into large strips and add to boiled broth. Simmer 10 minutes. Peel and cut the onions and carrots and sauté over medium heat in the oil with a pinch of salt in a medium pan 5 minutes. Add to stock.
Wash spinach and sorrel. Cut spinach in short stripes, add to the stock. Simmer 5 minutes. Cut sorrel in the same way as spinach, add to soup, let boil and immediately remove from heat. Let sit 15 minutes. Season to taste with salt and pepper,
Peel and cut eggs (in half or into small cubes). Serve with eggs, a dollop of sour cream, and chopped parsley, if desired.
If you really want to taste this soup but have no any kind of sorrel, you can use just spinach with some lemon juice, it’s not the same taste of course but close.