Sorrel Borscht

3 hours Prep: 10 minutes Cook: 20 minutes

176 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	cups	water
2	medium	potatoes	diced
2	sprigs	dill weed, fresh
3	each	scallions, spring or green onions	diced
1	pound	sorrel leaves	steamed, chopped
1/4	cup	lemon juice
1/4	teaspoon	salt
1/2	teaspoon	black pepper
2	tablespoons	brown sugar
2	large	eggs
1	cup	water	cold
1	cup	sour cream
1	x	dill weed	fresh, chopped
1	x	cucumbers	chopped

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 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 and garnish with dill.

Top with cucumbers.

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Nutrition Facts

Serving Size 331g

Amount per Serving

Calories 176 50% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 87mg	29%
Sodium 156mg	6%
Total Carbohydrate 19.0g	6%
Dietary Fiber 1.0g	5%
Sugars 5.0g
Protein 4.0g	9%

Vitamin A	9%		Vitamin C	18%
Calcium	8%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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