Date: Wed, 2 Aug 95 13:44:36 EDT
From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)
Here is a recipe I have found in the "Sundays at Moosewood Cookbook".
This recipe seems confusing to me since I've spoken to a friend who
told me Borscht should be made with beets. But here this is. The
page says Schav/Sorrel Borscht, and this is traditionally a Jewish
recipe (Ashkenazi recipes, that is how it was classified in the book).
4 cups water
2 medium potatoes, diced
2 springs fresh dill (a scant teaspoon dried)
3 scallions, chopped
1 pound sorrel or spinach, washed, stemmed, and finely chopped
1/4 cup fresh lemon juice (or to taste) [see note]
3/4 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
2 tablespoons brown sugar
2 eggs (use enough egg whites for 2 eggs or EnerG egg replacer)
1 cup cold water
1 cup fat free sour cream
chopped fresh dill or scallions
chopped cucumbers or hard-boiled eggs (optional)
In a soup pot, bring water, potatoes, dill, and scallions to a medium
boil and cook for 5 minutes. Add the chopped sorrel or spinach and the
lemon juice, salt, pepper, and sugar. Simmer for about 10 minutes,
until the potatoes are tender. Remove the pot from the heat and remove
and discard the springs of dill.
In a large bowl, beat the eggs with the cold water until light. Very
slowly pour 2 cups of the hot soup stock into the egg mixture while
stirring constantly to prevent curdling. Then pour the egg mixture
back into the soup pot, stirring thoroughly.
Chill until very cold, for at least 3 hours. Just before serving,
whisk in the sour cream and garnish with dill or scallions. You
might also like it topped with chopped cucumbers.
NOTE: If using spinach, add more lemon juice to taste.