Follow these steps for perfect results
Baby Spinach
chopped
Water
Citric Acid
Onion
chopped
Hard-Boiled Eggs
chopped
Sour Cream
Pumpernickel Bread
Thoroughly wash the spinach or sorrel in cold water, then chop finely.
Add 8 cups of water to a pot and bring to a boil.
Add the chopped spinach or sorrel, chopped onions and citric acid.
Bring back up to a low boil and cook for 10 minutes.
Set aside and allow to cool somewhat, then refrigerate to chill.
Pour the chilled soup into 4 individual bowls.
Add a chopped hard boiled egg and a dab of sour cream in the center of each bowl.
Serve with slices of hard crusted pumpernickel bread.
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.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Serve chilled in bowls. Garnish with fresh dill or parsley.
Serve as a light lunch or starter.
The acidity of the wine complements the sourness of the soup.
Discover the story behind this recipe
Traditional spring soup.
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