Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water 1/2 ts Black pepper
2 md Potatoes, diced 2 tb Brown sugar
2 Sprigs dill 2 Eggs
3 Scallions, diced 1 c Cold water
1 lb Sorrel, steamed chopped 1 c Sour cream
1/4 c Fresh lemon juice Chopped fresh dill
1/4 ts Salt Chopped cucumbers

In 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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