Sorrel Soup

http://www.li.lv/index.php?Itemid=487&id=80&option=com_content&task=view

Ingredients:

• 250g (8.75oz) pork
• 800g (28oz) water
• 300g (10.5oz) sorrel
• 30g (1.05oz) carrot
• 20g (0.7oz) onion
• 10g (0.35oz) parsley
• 20g (0.7 oz)fat
• 20g (0.7oz) pearl barley
• 1-2 eggs
• salt
• sour cream
• dill
• parsley

Directions:

• Soak pearl barley for 6-8 hours in cold water.
• Dice pork.
• Put pork and grits in a saucepan, add water to cover and cook until the meat is almost tender.
• Chop sorrel, onions and carrots and sauté in butter.
• Add sautéed vegetables, parsley and salt to the saucepan, and continue cooking until meat is tender.
• Before serving, sprinkle with chopped dill or parsley and add sour cream.
• You may substitute 200g (7 oz) of diced potato instead of pearl barley.
• Boil potatoes with the meat.
• Steam sorrel separately and add it to the soup when the meat and potatoes are tender.
• Decorate with a boiled egg.

Note:

The dark green sorrel leaf resembles spinach in look and taste. However, sorrel has a lovely tart flavour that can't be replaced in this recipe.