Sorrel borscht
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Sorrel borscht
  Soups    Appetizers    Vegetarian  
Last updated 6/12/2012 1:01:07 AM. Recipe ID 24424. Report a problem with this recipe.
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      Title: Sorrel borscht
 Categories: Soups, Appetizers, Vegetarian
      Yield: 6 servings
 
      4 c  Water
      2 md Potatoes, diced
      2    Sprigs dill
      3    Scallions, diced
      1 lb Sorrel, steamed & chopped
    1/4 c  Fresh lemon juice
    1/4 ts Salt
    1/2 ts Black pepper
      2 tb Brown sugar
      2    Eggs
      1 c  Cold water
      1 c  Sour cream
           Chopped fresh dill
           Chopped cucumbers
 
  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"
 




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Recipe ID 24424 (Apr 03, 2005)

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