Sorrel Borscht

Serving size: 6

ingredients

4 C water
2 medium potatoes -- diced
2 sprigs dill
3 scallions -- diced
1 lbs sorrel -- steamed and chopped
1/4 C fresh lemon juice
1/4 tsp salt
1/2 tsp black pepper
2 tbsp brown sugar
2 eggs
1 C cold water
1 C sour cream

directions

In a soup pot, bring the water, potatoes, dill and scallions to a medium boil and cook for 5 minutes. Add the chopped sorrel and lemon juice, salt, pepper and sugar. Simmer for 10 minutes. Remove from heat and discard the dill sprigs.

In a large bowl, beat the eggs with the cold water until light. Very slowly pour 2 cups of the hot stock into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly. Chill until very cold, at least 3 hours.

Just before serving, whisk in the sour cream and garnish with dill. Top with cucumbers.

“Sundays at Moosewood Restaurant”

Rating:

Source: Estelle