In a large stockpot, saute chopped onion in healthy fat until translucent. Add carrots and continue to cook on medium heat for another 3 minutes until softened.
Add potatoes and bone broth, close pot and bring to boil.
Reduce heat to medium-low and simmer for about 7 minutes or until potatoes are tender.
Add meat and eggs. If using raw eggs, whisk rapidly in the soup immediately after pouring them in the pot. Add yogurt if using and give a gentle stir.
Take off heat and add sorrel or spinach with lemon and all herbs. Gently stir.
Season with salt and pepper if necessary
Garnish with sour cream.
*Seasoning: there are so many variables in this soup when it comes to salt (bone broth, cooked meat, sorrel and lemon). They will all alter the seasoning of the salt in this soup. You will have to taste test and adjust as necessary.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.