Shav – Sorrel Soup With Hard Boiled Egg

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 wash thoroughly the spinach in cold water, then chop finely.
• 2 add 8 cups of water to a pot and bring to a boil.
• 3 add the chopped spinach, chopped onions and sour salt.
• 4 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.
• 5 pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
• 6 serve with slices of hard crusted pumpernickel bread, enjoy.
• 7 notes:.
• 8 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.
• 9 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.
• 10 go to this url for more info on sorrel soup http://en.wikipedia.org/wiki/sorrel_soup.