Ingredients
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Method
-
Frying the onion
Melt the butter in a large saucepan, add the finely chopped onion and fry over a medium heat until soft and translucent.
5 min -
Sorrel and flour
Sprinkle the flour over the onion, stir well, then add the sorrel. Cook until the leaves have completely collapsed.
5 min -
Simmering
Pour in the water, add the diced potato and season with salt. Simmer gently for about 20 minutes, until the potato is tender.
20 min -
Sour cream
Whisk the sour cream with a little of the soup, then stir it back into the pan. Season with salt and pepper, but do not let it boil again.
-
Serving
Serve the soup hot, with a slice of egg on top. You can also offer bread or extra sour cream on the side.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 920 kcal | 229 kcal |
| Fat | 43 g | 11 g |
| of which saturates | 21 g | 5,2 g |
| Carbohydrates | 109 g | 27 g |
| Protein | 34 g | 8,6 g |
| Fibre | 26 g | 6,4 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: sorrel, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: onion, flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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