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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A healthy soup from Eastern Europe. Serve with black bread and creamy butter. Ingredients:
2 lbs sorrel (substitute 1 pound spinach, 1 pound endive and the juice of 3 lemons if you cannot find sorrel) |
2 1/4 quarts beef stock |
2 onions, peeled and chopped |
1 carrot, peeled and chopped |
1 1/2 teaspoons salt |
2 potatoes, peeled and cubed |
1 tablespoon fresh dill, chopped |
1 tablespoon scallions, chopped or 1 tablespoon green onion, minced |
1/2 cup heavy cream |
4 eggs, hardboiled and sliced |
1/4 cup sour cream |
Directions:
1. Bring the beef stock to a boil in a large pot.
2. Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
3. Reduce heat; cover and simmer for 1 hour.
4. Remove from heat and place into a large tureen and stir in the cream; add the dill.
5. Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.
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