MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sorrel Borsch
Categories: Soups, Ukrainian
Yield: 1 Batch

1 sm Onion; chopped
1 tb Butter
6 c Soup stock
1 md Potato; diced
1 c Vegetables (celery, carrot,
- cabbage);
- chopped
3 c Sorrel; or more, chopped
1 tb Flour
1/2 c Sour cream
Salt & pepper
Dill; chopped
3 Eggs; hard cooked

Cook the onion in the butter until wilted. Add the soup stock and all
the vegetables except sorrel Cook until very tender. Strain and press
the vegetables through a sieve. Toss in the sorrel and continue
cooking for a few minutes. Blend the flour with the sour cream to a
smooth paste, stir into the borsch and bring to a boil. Season to
taste. Add the dill. When ready to serve, place half of the hard
cooked egg, yolk side up, in the bottom of each soup bow] and fill
with the borsch. For additional richness, omit the flour, beat 2 raw
egg yolks slightly and blend with the cream. Then pour into the
borsch and heat without boiling it. This is the customary way of
dressing up sorrel borsch.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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