Sorrel Borscht Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
2 medium: Potatoes, diced
2 Sprigs: dill,
3: Scallions, diced
1 lbs: Sorrel, steamed & chopped
1/4 cup: Fresh lemon juice,
1/4 tsp: Salt,
1/2 tsp: Black pepper,
2 tbsp: Brown sugar,
2: Eggs,
1 cup: Cold water,
1 cup: Sour cream,
Chopped fresh dill,
Chopped cucumbers,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp