Sorrel Borscht

Recipe Ingredients

4 cups	948ml	Water
2 cups	292g / 10oz	Potatoes - diced (medium)
2 sections		Dill
3		Scallions - diced
1 lb	454g / 16oz	Sorrel - steamed and chopped
1/4 cup	59ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Black pepper
2 tablespoons	30ml	Brown sugar
2		Eggs
1 cup	237ml	Cold water
1 cup	237ml	Sour 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"

Source:
Mario Batali

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