1 medium onion, chopped

2 medium carrots, chopped

3 medium potatoes, peeled and diced

1 bunch fresh sorrel, chopped

1 bunch fresh spinach, chopped

6 cups vegetable or chicken broth

1 hard-boiled egg, chopped

1 tbsp fresh dill, chopped

1 tbsp lemon juice

1 tbsp vegetable oil

1/2 tsp black pepper

1 tsp salt

Sour cream, for serving

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Heat vegetable oil in a large pot and sauté onion and carrots until softened and fragrant.
Add diced potatoes and broth. Bring to a boil, then simmer for about 15 minutes until potatoes are tender.
Stir in chopped sorrel and spinach. Cook for another 5 minutes until greens wilt.
Season with salt, black pepper, dill, and lemon juice. Adjust to taste.
Stir in chopped hard-boiled egg just before serving.
Ladle soup into bowls and serve with a dollop of sour cream on top.

If sorrel isn’t available, use extra spinach and a splash of vinegar or lemon juice.

For a heartier soup, add shredded chicken or smoked sausage.

Frozen spinach works fine just thaw and drain before adding.

The soup can be served hot or chilled for a refreshing summer option.

Flavor improves when made a day ahead.