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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 8 ounces Baby Spinach (see notes) or 8 ounces sorrel (see notes)
- 8 cups water
- 3 teaspoons citric acid
- 1 small onion (chopped up into small pieces)
- 4 hard-boiled eggs
- 6 -8 tablespoons sour cream
- 8 slices dark crusted pumpernickel bread
Method
- Wash thoroughly the spinach in cold water, then chop finely.
- Add 8 cups of water to a pot and bring to a boil.
- Add the chopped spinach, chopped onions and sour salt.
- Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill.
- Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
- Serve with slices of hard crusted pumpernickel bread, enjoy.
- Notes:
- If sorrel is used instead of spinach use less since they are expensive and therefore use less water for cooking, plus only use 1 teaspoon sour salt.
- Some people add egg yokes to the luke warm soup when it starts to cool and blend well, And make sure the egg does not curl up, I often use the egg yokes from a carton (found in the supermarkets) to reduce the risk of Salmonella from uncooked eggs.
- Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.
