Not long ago published a recipe of Cold soup and one of the readers promised me a recipe of cold soup with sorrel. I didn’t get the recipe but I longed to taste such soup.

That’s why I had to take my cherished culinary book that was published 1955. I inherited it from my granny. There I found a recipe of cold sorrel soup. Frankly speaking, the recipe seemed a little bit strange for me as according to the recipe the sorrel soup was to contain milk. I like kefir more that’s why I’ve improved the recipe and it turned into a delicious and easy first course dish.

Ingredients:

1. Sorrel, 500 gr.
2. 2 potatoes.
3. Leek.
4. 4 fresh cucumbers.
5. Kefir, 600 ml.
6. Green dill.
7. 3 eggs.
8. Salt.
9. Lemon or lemon juice.
10. Sugar.

Preparation:

1. Flush the sorrel and cut finely. Add some salt into boiling water, put there the sorrel and boil for 5 min. Take the sorrel out of the pan and cool it. But don’t pour out the water.
2. Peel the potatoes and dice (1,5х1,5 sм). Put the potatoes into boiling water and boil till it’s cooked (for about 10-15 min after the water will boil). Cool it together with water. You can also boil potatoes without peeling them and then, after it is cooked, cool the potatoes, peel and dice.
3. Dice the cucumbers.
4. Chop the leek finely.
5. Boil the eggs hard.
6. Chop the dill finely.
7. Pour 1 glass of cool water from the boiled potatoes and sorrel, add kefir, salt and sugar and some lemon juice.
8. Add all the chopped vegetables into the soup and stir.
9. Serve the soup with pieces of egg and greenery.