Sorrel cold soup
4 servings
45 minutes
Sorrel cold soup is a refreshing summer dish that has been made in Rus since ancient times. Its main ingredient is sorrel, which gives the dish a pleasant sourness. Combined with creamy sour cream, crunchy cucumbers, and hearty potatoes, it creates a harmony of flavors. The cold soup is easy to prepare: sorrel is boiled and then mixed with vegetables and mashed yolks and whites; before serving, it is garnished with green onions and quartered eggs. This dish is perfect for hot days as it is served chilled, and the freshness of cucumbers along with the sourness of sorrel makes it especially refreshing. Cold soup satisfies hunger without overloading the body and is an excellent option for a summer lunch. Traditionally, it is prepared in villages and summer houses where every herb and vegetable is fresh and full of flavor.
1
Sort, wash, and chop the sorrel. Boil in water for 3 minutes, then cool.
- Sorrel: 200 g
- Water: 2.5 l
2
Boil the eggs hard, cool them down, and peel.
- Chicken egg: 4 pieces
3
Peel the cucumbers and grate them on a coarse grater. Peel the potatoes with their skins and cut them into cubes.
- Cucumbers: 2 pieces
- Potato: 2 pieces
4
Mash 2 yolks with sour cream, finely chop the remaining whites. Add vegetables, yolks with sour cream, and chopped whites to the sorrel with broth.
- Sour cream: 0.8 glass
- Chicken egg: 4 pieces
- Cucumbers: 2 pieces
- Potato: 2 pieces
5
Serve with quartered eggs, sprinkle with chopped green onions.
- Chicken egg: 4 pieces
- Green onions: to taste