Ukrainian Sour Leaf Borshch (Shchavlevyi borsch)
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Ingredients
| 2/3 cup | finely minced yellow onions | | 6 tbsp. | butter | | 6 cups | sorrel leaves, washed and dried, cut into thin strips | | 1 tsp. | salt | | 5 tbsp. | flour | | 12 cups | homemade chicken stock, boiling | | Salt and pepper to taste | | 4 | egg yolks | | 1-1/2 cup | heavy cream | | 3 tbsp. | butter, softened to room temperature |
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Instructions
In a covered pan , cook the onions in 6 tablespoons butter for 10 minutes; do not brown. Add the sorrel and salt, and stir over low heat for about 5 minutes.
Sprinkle on the flour and stir, cooking over moderate heat for 5 minutes. Stir in the boiling stock. Simmer the soup for 10 minutes. Season with salt and pepper.
Beat yolks lightly with the cream. Pour 1 cup of hot soup into the egg mixture, then add it to the soup.
Do not let the soup boil after the egg yolks have been added or the yolks will curdle.
Serve the soup hot, enriched at the last minute with the softened butter. If serving cold, omit the butter.)Serves 20.
Author's Comments
In Eastern Europe sorrel is known as sour grass. It makes a delicious soup at Easter because sorrel is one of the first vegetables to appear in the spring garden. Sorrel is very easily grown as a perennial and each garden should have 5 or 6 plants, which will last for years and provide the family with plenty of sour grass for soups and sauces.
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