Cold sorrel soup with cucumbers and eggs
4 servings
20 minutes
Cold sorrel soup with cucumbers and eggs is a refreshing dish of Russian cuisine, perfect for hot summer days. This soup is known for its lightness and pleasant sourness and is widely spread in traditional Russian gastronomy. The base of its flavor is set by sorrel, which retains its delicate texture and characteristic acidity after brief boiling. The combination of fresh cucumbers, boiled eggs, and green onions adds richness to the flavor nuances, while sour cream softens the sour taste, creating a harmonious creamy consistency. Usually served chilled, its refreshing effect makes it a great choice for a summer lunch. Sorrel soup is often prepared in villages and families that value simple and natural products that preserve the traditional taste of Russian cuisine.
1
Sort the sorrel, wash it well in cold water, and chop it finely. Pour boiling water over the sorrel and cook for no more than 5 minutes. Cool it down.
- Sorrel: 2 bunchs
2
Finely chop the cucumbers, green onions, and hard-boiled eggs.
- Cucumbers: 300 g
- Chicken egg: 4 pieces
- Spring onion: to taste
3
Mix everything, add salt, and put it in the broth with sorrel.
- Salt: to taste
- Sorrel: 2 bunchs
4
Fill the soup with sour cream. Add sugar, salt, and chopped greens.
- Sour cream: 100 g
- Sugar: 1 tablespoon
- Salt: to taste
- Dill: to taste
