Pork and Sorrel Soup


    Sorrel has a bright taste, slightly sour, which makes it very refreshing in a pork rib soup. Serve with buttered bread.

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    Serves: 6 

    • 300g pork ribs
    • 8 cups (2 litres) water
    • 300g fresh sorrel
    • 1 cup sour cream
    • salt, to taste
    • pepper, to taste
    • sugar, to taste
    • vegetable stock powder, to taste
    • 4 eggs, hard boiled and quartered

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Simmer the ribs in lightly salted water, skimming the foam, about 30 minutes or until cooked.
    2. Add the rinsed and chopped sorrel. Simmer 5 minutes. Add cream and season to taste with salt, pepper, sugar and vegetable stock powder.
    3. Serve with quartered hard boiled eggs.
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