*  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”
  
 
 
                    - - - - - - - - - - - - - - - - - -