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Sorrel Soup Recipe

Ingredients

How to make it

  • Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan.
  • Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture.
  • Discard bundle of ribs and stems.
  • Lightly beat eggs and egg yolk with a fork in a large bowl.
  • Slowly beat in the hot soup.
  • When four cups soup have been added, trickle egg mixture back into the saucepan, beating constantly.
  • Pour soup back and forth between the pot and bowl to cool it more quickly.
  • Let cool and refrigerate until cold.
  • Stir in lemon juice, and salt and pepper to taste just before serving.
  • Serve with sour cream.

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