Sorrel Borscht Recipe - Cooking Index
Sorrel Borscht Recipe - Cooking Index
| 4 cups | Water | |
| 2 cups | Potatoes - diced (medium) | |
| 2 sections | Dill | |
| 3 | Scallions - diced | |
| 1 lb | Sorrel - steamed and chopped | |
| 1/4 cup | Fresh lemon juice | |
| 1/4 teaspoon | Salt | |
| 1/2 teaspoon | Black pepper | |
| 2 tablespoons | Brown sugar | |
| 2 | Eggs | |
| 1 cup | Cold water | |
| 1 cup | Sour cream | |
| Chopped fresh dill | ||
| Chopped cucumbers |
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.
"Sundays at Moosewood Restaurant"
Source:
Mario Batali
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.