Sorrel Borscht
Yield
6 servingsPrep
10 minCook
20 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
| ¼ | cup |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 2 | medium |
potatoes
diced |
|
| 2 | sprigs |
dill weed, fresh
|
|
| 3 | each |
scallions, spring or green onions
diced |
|
| 453.6 | g |
sorrel leaves
steamed, chopped |
* |
| 59 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
brown sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
water
cold |
|
| 237 | ml |
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 until 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.
