Try this Sorrel Borscht recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 214 | ||
Calories from Fat: 126 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 367.4mg | 113 % | |
Sodium 145.3mg | 5 % | |
Potassium 190.8mg | 5 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 11.9g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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