Schav(Sorrel Soup)

1. 1

   Slice potatoes very thin and cook in soup stock until tender. Add onion and cook a few minutes longer, then add sorrel leaves, carefully picked over, washed and finely chopped.

2. 2

   Cook only long enough to wilt.

3. 3

   Add salt and pepper to taste.

4. 4

   Beat egg yolks and add slowly to soup.

5. 5

   Add sour cream and serve, sprinkled with minced dill weed.

* Per serving · 4 servings · Values may vary.

No additional tips available.