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SORREL BORSCHT
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 c Water
2 md Potatoes, diced
2 Sprigs dill
3 Scallions, diced
1 lb Sorrel, steamed & chopped
1/4 c Fresh lemon juice
1/4 ts Salt
1/2 ts Black pepper
2 tb Brown sugar
2 Eggs
1 c Cold water
1 c Sour cream
Chopped fresh dill
Chopped cucumbers
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 ight. 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.
"Sundays at Moosewood Restaurant"
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