Description
A few years ago came across this recipe in Lithuanian women's magazine. Always thought that borscht soup with beets. How can he be white?! This soup, without beets. But sorrel is the first spring greens - completely replace it. A bit like the traditional Lithuanian cold beet soup. And the hash too. A bit, though. For lunch, dinner or Breakfast on a hot day - a good soup is light, refreshing and easy.
Ingredients
-
Sorrel
1 coup
-
Green onions
1 coup
-
Cucumber
2 piece
-
Radishes
4 piece
-
Dill
0.5 coup
-
Yogurt
1 l
-
Sour cream
4 Tbsp
-
Chicken egg
2 piece
-
Salt
-
Black pepper
Cooking
Soup, of course, not white.
Sorrel to sort, wash and finely chop. The authors suggest cooking it for 5 minutes. So I did 1 time. Now, just douse it with boiling water, put in a sieve.
Sorrel lay in a deep bowl or pot in which you will serve. There also add finely chopped: cucumber, green onion, dill and the grated radish. Sometimes for speed and the cucumber rubbing. Onions - any. Now more delicate chives. But in the summer, better yet, take the onion thicker and juicier, like a Welsh onion.
All pour kefir, add sour cream and season to taste with salt and pepper. Kefir I have a home 3.5%. Sour cream seems to me superfluous. Mix well. Let stand for 10 minutes.
When serving, put in each plate with half of the eggs. Nice, but is uncomfortable. I usually pass the egg through the mesh-the mandoline.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.