Russian Sorrel Borscht Without Beets Recipe

1. In a large saucepan or Dutch oven, melt 2 tablespoons butter or margarine or heat the oil. Sauté 1 pound young washed and stemmed sorrel leaves and 1 large minced onion for about 10 minutes or until sorrel is wilted and onions are translucent.

2. Add 6 cups water or chicken stock and 1 teaspoon kosher salt or to taste. Bring to a boil. Reduce heat and simmer 30 minutes.

3. Remove from heat and stir in 2 tablespoons sugar and juice of 1 lemon a little at a time, tasting after each addition of lemon juice, until your desired tartness is achieved.

4. Temper 2 large beaten egg yolks with a few tablespoons of hot soup, then stir tempered egg yolks back into the soup.

5. Return the saucepan to the heat and cook until slightly thickened and simmering but do not boil as the eggs will curdle. Serve hot or cold with sour cream.

The Importance of Soup in Eastern European Cuisine

Much of Eastern Europe experiences bitterly cold winters and hot soup plays a prominent role in keeping bodies warm and as satisfying sustenance when meat and fresh produce are unavailable. But soup has become so firmly entrenched in the cuisine, cold versions made with fruits or vegetables that slake the thirst are served in summer.

Russian soups and Polish soups are legendary and filling enough to be served on their own as a main meal with hearty bread on the side. But when times are not so lean, they are an introductory course served after the appetizer spread and before the feast of roasted meats, sausages, grains, and vegetables begins.