Sorrel and eggs combine to create an unusual soup.
- 1/4 pound sorrel
- 6 cups boiling water
- 1 teaspoon paprika
- 3 beaten eggs
- Sour cream
- Wash 1/4 pound sorrel, leaving the water on the leaves.
- 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.
- 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.