Sorrel Borscht
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Description: Calls for potatoes, eggs, brown sugar, and sour cream. Six servings, from Recipe Source.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * SORREL BORSCHT Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Appetizers Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |