Sorrel and eggs combine to create an unusual soup.

Ingredients (5)

  • 1/4 pound sorrel
  • 6 cups boiling water
  • 1 teaspoon paprika
  • 3 beaten eggs
  • Sour cream


  1. Wash 1/4 pound sorrel, leaving the water on the leaves.
  2. Shred the leaves and place them in a nonreactive soup pot. Add 6 cups boiling water, 1 teaspoon paprika, and salt to taste. Simmer, covered, for 5 minutes, or until the sorrel is quite soft.
  3. Pour the hot soup over 3 beaten eggs, whisking vigorously so the soup thickens. Strain, cool, and refrigerate. Serve chilled and garnished with dollops of sour cream.