| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Soups, Appetizers, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus holds the secret of answered prayer”