Cooking Instructions

Follow these steps for perfect results

Ingredients

0/7 checked
4
servings
8 unit

Baby Spinach

chopped

8 cup

Water

3 tsp

Citric Acid

1 unit

Onion

chopped

4 unit

Hard-Boiled Eggs

chopped

6 tbsp

Sour Cream

8 slice

Pumpernickel Bread

Step 1
~4 min

Thoroughly wash the spinach or sorrel in cold water, then chop finely.

Step 2
~4 min

Add 8 cups of water to a pot and bring to a boil.

Step 3
~4 min

Add the chopped spinach or sorrel, chopped onions and citric acid.

Step 4
~4 min

Bring back up to a low boil and cook for 10 minutes.

Step 5
~4 min

Set aside and allow to cool somewhat, then refrigerate to chill.

Step 6
~4 min

Pour the chilled soup into 4 individual bowls.

Step 7
~4 min

Add a chopped hard boiled egg and a dab of sour cream in the center of each bowl.

Step 8
~4 min

Serve with slices of hard crusted pumpernickel bread.

Pro Tips & Suggestions

Expert advice for the best results

Adjust the amount of citric acid to your preferred level of sourness.

For a richer flavor, use homemade chicken or vegetable stock instead of water.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

10 minutes

Batch Cooking
Friendly
Make Ahead

Can be made a day in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Low
Smell Intensity
Mild
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve as a light lunch or starter.

Perfect Pairings

Food Pairings

Smoked salmon
Cucumber sandwiches

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Eastern Europe

Cultural Significance

Traditional spring soup.

Style

Occasions & Celebrations

Festive Uses

Easter
Spring celebrations

Occasion Tags

Lunch
Spring
Easter

Popularity Score

65/100

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