Cold sorrel soup

4 servings

60 minutes

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Energy value per serving

• Calories: 334.2
• Proteins: 25.2g
• Fats: 11.7g
• Carbohydrates: 31.3g

Ingredients

• Chicken egg: 5 pc
• Potato: 5 pc
• Chicken broth: 2 l
• Sorrel: 600 g
• Salt: to taste
• Dill: 1 bunch
• Parsley: 1 bunch
• Green onions: 1 bunch
• Sour cream: to taste

Cooking steps

1. Boil 4 eggs hard.

   Required ingredients:

   • Chicken egg: 5 piece

2. Wash, peel, and cut the potatoes into small cubes.

   Required ingredients:

   • Potato: 5 piece

3. Pour chicken broth into a pot, bring to a boil, add potatoes, and cook over medium heat for 10-12 minutes.

   Required ingredients:

   • Chicken broth: 2 l
   • Potato: 5 piece

4. Sort the sorrel, wash it, shake off the water, cut into strips and add to the pot.

   Required ingredients:

   • Sorrel: 600 g

5. Boil for about 10–15 minutes.

6. Beat a raw egg with a pinch of salt, gently pour it into the broth, stir, then remove the pot from the heat.

   Required ingredients:

   • Chicken egg: 5 piece
   • Salt:  to taste

7. Salt to taste and chill.

   Required ingredients:

   • Salt:  to taste

8. Wash all the greens, dry them, and chop finely.

   Required ingredients:

   • Dill: 1 bunch
   • Parsley: 1 bunch
   • Green onions: 1 bunch

9. Place halved boiled eggs in a plate and pour cold soup over them.

   Required ingredients:

   • Chicken egg: 5 piece

10. Sprinkle with greens, dress with sour cream, and serve at the table.

    Required ingredients:

    • Dill: 1 bunch
    • Parsley: 1 bunch
    • Green onions: 1 bunch
    • Sour cream:  to taste