Cold Sorrel Soup
Cold Sorrel Soup – Jewish cuisine dish, simple and light summer soup. If desired, sorrel soup can be seasoned with sour cream.
Cold Sorrel Soup Ingredients
- Sorrel 500-600 g
- Chicken broth 2 l
- Potatoes 5 pcs
- Greens 1 bunch
- Eggs 4-5 pcs
Cold Sorrel Soup Recipe
For the cold sorrel soup, peel the potatoes and cut into small cubes. Bring the chicken broth to a boil, add the prepared potatoes and cook over medium heat for 15 minutes.
Rinse the sorrel, chop and add to the potatoes. After 10 minutes, pour one egg pounded with salt, stir and remove from heat. Let the soup cool down, and then pour it into bowls and sprinkle with chopped herbs.
Put half a boiled egg into each bowl of cold sorrel soup, season with sour cream and serve.