• Cooking Time: 28
  • Servings: 6
  • Preparation Time: 10


  • 3 bunches green onion
  • 10 cups chicken stock
  • 3 potatoes, medium size
  • Salt to taste
  • Black pepper to taste
  • 1 lb sorrel or spinach
  • 2 tbsp cilantro
  • 2 tbsp dill
  • 3 eggs, hardboiled
  • Sour cream to taste


  • Sauté green onions in oil until deep golden in color, about 15 minutes.
  • Bring the stock to a simmer and add potatoes.
  • Simmer, covered, until the potatoes are cooked through, about 20 minutes.
  • Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not puréed), and return to the stock.
  • Add onions. Adjust salt and pepper.
  • When the stock comes to a simmer once more, add the sorrel; let simmer for 3 minutes, then take off heat.
  • Stir in cilantro and dill, and serve immediately.
  • (Keep in mind that sorrel overcooks very quickly).
  • Place hard boiled egg slices in each bowl before pouring the soup.
  • Serve with sour cream on the side.


Author Credit: Suren Sarkisov

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