Ingredients

Features

Description

Acute-angled leaves of sorrel — one of the first green salads, which appear in spring. Because they do a great refreshing sour soup.

1. Finely chop sorrel and put in a large pan with onion and broth. Bring to a boil, reduce heat and simmer for 10-15 minutes.

2. Add the sugar and half the lemon juice in a saucepan, stir and cook for 10-15 minutes.

3. In a bowl, beat the eggs and mix with sour cream, then add about 250 ml of hot soup. Add another 250 ml of soup, constantly mixing to obtain a homogeneous mixture.

4. Slowly pour the egg mixture into the soup, stirring constantly so the eggs are not curled. Cook for a few seconds on low heat until the soup thickens slightly. Season with salt to taste and add the remaining lemon juice.

5. Allow to cool, then refrigerate for at least 2 h. To taste (may need salt or lemon juice) and serve, sprinkled with green onions.

Note

To the leaves were tough, chop them crosswise, rather than along.

Translated by site: wday.ru