- 2 quarts beef stock, 2 litres
- ¼ pound fresh sorrel* leaves, chopped, 115 gm
- ¼ pound fresh spinach, chopped 115 gm
- 3 tablespoons pearl barley 45 ml
- 1 onion, finely chopped
- 1 teaspoon dill weed, chopped 5 ml
- 2 – 3 small potatoes, diced
- 1 slice lemon*, without peel (if needed)
- 1 tablespoon lemon* juice 15 ml (if needed)
- salt & pepper, to taste
*If sorrel is not available, use ½ pound (225 gm) spinach leaves, or 1 package frozen spinach, with lemon juice. Omit lemon, if using sorrel.
- hard boiled eggs, 1 per person, sliced in rounds
- sour cream
- handful of fresh parsley, chopped
- Put about one third of the stock to cook together with the chopped onion and barley. When the barley is tender, add the remaining stock, chopped sorrel, spinach, parsley, dill weed, pepper, and (optional) lemon slice. Bring to a boil. Add potatoes and simmer until potatoes are tender.
- Check for taste and add salt as desired. If necessary, add lemon juice and taste. The soup should have just a hint of fresh tartness.
Serve the soup with a few rounds of sliced hard-boiled egg floating on top of each serving. Stir a dollop of sour cream into each serving for added richness of taste. In hot weather this soup is very refreshing when served ice cold.