Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion
• 1 carrot
• 1/2 parsnip root
• 2 potatoes
• vegetable or chicken broth
• 1 teaspoon dried oregano
• 2 handfuls sorrel leaves (about 250 g)
• 125 ml 30% or 18% sour cream for soups and sauces

Preparation

1. In a pot with a heavy bottom, melt the butter with the oil, add the onion diced and sauté it until golden. Add the peeled carrot sliced and the parsnip root. Salt and sauté stirring occasionally for about 5 minutes.
2. Add the peeled and diced potatoes and sauté together briefly. Pour in the broth, enough to cover the vegetables by 10 cm. Add oregano, season with salt and pepper. Simmer for about 10 minutes until the vegetables are tender.
3. Add the rinsed and finely chopped sorrel and simmer for 1–2 minutes. Pour in the sour cream and add the chopped parsley or dill, remove from heat. Serve with hard-boiled egg.