Sorrel and eggs combine to create an unusual soup.
- 1Wash 1/4 pound sorrel, leaving the water on the leaves.
- 2Shred the leaves and place them in a nonreactive soup pot. Add 6 cups boiling water, 1 teaspoon paprika, and salt to taste. Simmer, covered, for 5 minutes, or until the sorrel is quite soft.
- 3Pour the hot soup over 3 beaten eggs, whisking vigorously so the soup thickens. Strain, cool, and refrigerate. Serve chilled and garnished with dollops of sour cream.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.