This flavorful cold Russian soup was a favorite of the Jews of Eastern Europe.
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This refreshing cold soup recipe is bright and flavorful.
- Total Time: 30-40 minutes + cooling time
- Yield: Serves 6
Ingredients
Units
- 1 lb fresh sorrel (stemmed and ribs removed, then set aside), coarsely chopped
- 2 qts water
- 3 eggs + 1 yolk
- 1 tsp lemon juice
- salt and pepper, to taste
To serve:
- ½ cup sour cream
- hard-boiled eggs (optional)
Instructions
- Tie the ribs and stems of the sorrel leaves into a secure bundle.
- Bring water to a boil in a nonreactive saucepan with sorrel leaves and ribs. Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture. Discard bundle of ribs and stems.
- Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly add 4 cups hot soup to the bowl, beating the eggs all the while. When the 4 cups soup are added, trickle egg/soup mixture back into the saucepan, beating constantly.
- Pour soup back and forth between the pot and bowl to cool it more quickly. Once cool, refrigerate until cold.
- Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream and/or hard-boiled eggs.
- Prep Time: 5 minutes + cooling time
- Cook Time: 25-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ashkenazi
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