Description
Very simple, essential in the heat, a cold soup with sorrel. Great thirst quencher. Preparing a maximum of 20 min.
Ingredients
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Water
3 l
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Sorrel
2 coup
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Chicken egg
4 piece
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Potatoes
4 piece
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Cucumber
2 piece
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Dill
1 coup
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Parsley
1 coup
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Green onions
1 coup
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Salt
1 tsp
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Sour cream
1 cup
Cooking
Boil potatoes "in uniform" and eggs.
While potatoes and eggs are cooking, chop the sorrel.
And chopped herbs.
Crumble cucumbers.
Crumble cooked hard boiled eggs. According to the traditional recipe of eggs should be cut into 6 pieces, but I like smaller.
By this time the potatoes have boiled, cool, peel and also cut into cubes. Can the potatoes with the soup a bit of sugar.
Boil water. In boiling water put the chopped sorrel, salt, boil for 1-2 minutes. Cool. Spread in the cooled broth, eggs, potatoes, greens, cucumbers. Before serving in each plate put 1 tbsp of sour cream. Bon appetit!
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