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Sorrel Borscht

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 cups water
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2 medium potatoes
diced
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2 sprigs dill weed, fresh
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3 each scallions, spring or green onions
diced
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1 pound sorrel leaves
steamed, chopped
*
¼ cup lemon juice
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¼ teaspoon salt
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½ teaspoon black pepper
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2 tablespoons brown sugar
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2 large eggs
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1 cup water
cold
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1 cup sour cream
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1 x dill weed
fresh, chopped
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1 x cucumbers
chopped
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Ingredients

Amount Measure Ingredient Features
946 ml water
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2 medium potatoes
diced
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2 sprigs dill weed, fresh
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3 each scallions, spring or green onions
diced
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453.6 g sorrel leaves
steamed, chopped
*
59 ml lemon juice
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1.3 ml salt
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2.5 ml black pepper
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3E+1 ml brown sugar
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2 large eggs
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237 ml water
cold
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237 ml sour cream
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1 x dill weed
fresh, chopped
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1 x cucumbers
chopped
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 17650% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 156mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 18%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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