Chilled Sorrel Soup

15 ingredients
7 steps

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
  • Garnish
  • fresh dill, Chopped
  • cucumber, diced

Directions

  1. 1
    In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
  2. 2
    Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs.
  3. 3
    In a large bowl, beat the eggs with the cold water till light.
  4. 4
    Very slowly pour 2 cups of the hot stock.
  5. 5
    into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly.
  6. 6
    Chill until very cold, at least 3 hours.
  7. 7
    Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers.

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