Cooking Index - Cooking Recipes & IdeasSorrel Borscht Recipe - Cooking Index

Sorrel Borscht

Courses: Soup, Starters and appetizers
Serves: 6 people

Recipe Ingredients

4 cups 948mlWater
2 cups 292g / 10ozPotatoes - diced (medium)
2 sections  Dill
3   Scallions - diced
1 lb 454g / 16ozSorrel - steamed and chopped
1/4 cup 59mlFresh lemon juice
1/4 teaspoon 1.3mlSalt
1/2 teaspoon 2.5mlBlack pepper
2 tablespoons 30mlBrown sugar
2   Eggs
1 cup 237mlCold water
1 cup 237mlSour cream
  Chopped fresh dill
  Chopped cucumbers

Recipe Instructions

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"

Mario Batali


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