Chilled Sorrel Soup
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.
Steps
In a soup pot , bring the water , potatoes , dill & scallions to a medium boil & cook for 5 minutes.
Add the chopped sorrel & lemon juice , salt , pepper & sugar.
Simmer for 10 minutes.
Remove from heat & discard the dill sprigs.
In a large bowl , beat the eggs with the cold water till 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 & garnish with dill.
Top with cucumbers.
Ingredients
water, potatoes, fresh dill, scallions, sorrel, lemon, juice of, salt, black pepper, sugar, eggs, sour cream, cucumber