Shav – Sorrel Soup With Hard Boiled Egg - cooking recipe

Ingredients

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

Preparation

Wash thoroughly the spinach in cold water, then chop finely.
Add 8 cups of water to a pot and bring to a boil.
Add the chopped spinach, chopped onions and sour salt.
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.
Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
Serve with slices of hard crusted pumpernickel bread, enjoy.
Notes:
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.
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.
Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.