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Sorrel borscht

Yield: 6 Servings

Ingredients:

• 4 c Water
• 2 md Potatoes diced
• 2 Sprigs dill
• 3 Scallions diced
• 1 lb Sorrel steamed & chopped
• 1/4 c Fresh lemon juice
• 1/4 ts Salt
• 1/2 ts Black pepper
• 2 tb Brown sugar
• 2 Eggs
• 1 c Cold water
• 1 c Sour cream

Instructions:

Chopped fresh dill Chopped cucumbers In a soup pot bring the water potatoes dill & scallions to a medium boil & cook for 5 minutes. Add the chopped sorrel & lemon juice salt pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs. In a large bowl beat the eggs with the cold water till ight. Very slowly pour 2 cups of the hot stock into the egg mixture stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot stirring thoroughly. Chill until very cold at least 3 hours. Just before serving whisk in the sour cream & garnish with dill. Top with cucumbers. Sundays at Moosewood Restaurant

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