 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
|
A tangy cold refreshing spring soup. Spinach may be used. Use young tender leaves of the sorrel.Cooking time does include chilling time. Can also be chilled overnight. Ingredients:
4 cups water |
2 potatoes, diced |
2 sprigs fresh dill |
3 scallions, sliced |
1 lb sorrel, steamed & chopped |
1 lemon, juice of, fresh |
salt |
1/2 teaspoon black pepper |
1 tablespoon sugar |
2 eggs |
1 cup water |
1 cup sour cream, light is good |
fresh dill, chopped |
cucumber, diced |
Directions:
1. In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
2. Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs.
3. In a large bowl, beat the eggs with the cold water till light.
4. Very slowly pour 2 cups of the hot stock.
5. into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly.
6. Chill until very cold, at least 3 hours.
7. Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers.
|
|