Steps: |
| -Place the meat, onions, leeks, carrots and celery in a gallon stockpot. |
| -Place 2 quarts of water in the pot and bring to a boil. |
| -Reduce the heat to medium low and simmer for 1.5-2 hours until the meat is tender. |
| -Strain the stock off and discard the vegetables. |
| -Traditionally the meat is not used in the soup, but feel free to add it if you wish. |
| -Place the stock back in the stockpot with the potatoes and cook over medium heat until the potatoes are tender. |
| -Season the soup with the lemon juice, salt, pepper and red pepper. |
| -Julienne the sorrel and spinach leaves. |
| -Just before serving, add the sorrel, spinach, scallions, and dill. |
| -Divide the sour cream between the bowls of soup for a garnish. |
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