Unusual cold soup with sorrel and fresh cucumbers is a great option for a summer first course.

Summary

Ingredients

• Cucumbers – 2 pcs.
• Fresh sorrel – 100 g
• Fresh dill – 10 g
• Potatoes – 2-4 pcs.
• Eggs – 2 pcs.
• Salt to taste
• Sour cream (for serving) – 20 g
• Water – 1.5 l

Print Recipe Pin Recipe

Instructions

1. Rinse sorrel and dill and cut into roughly 1-inch pieces.
2. Place in a saucepan with 0.75 liters of water (half the total). Bring to a boil over medium-high heat.
3. Boil for 2 minutes, then remove from heat and puree with a hand blender until smooth.
4. Peel potatoes and cut into roughly 1/2-inch cubes.
5. Pour 0.75 liters of water into a separate saucepan, add diced potatoes, and bring to a boil over medium-high heat.
6. Boil potatoes for 20 minutes until tender. Remove from heat and let cool for 10 minutes. Do not drain the broth.
7. Pour the sorrel-dill puree into the potato broth. Add the cooked potatoes and stir well.
8. Rinse cucumbers and cut into roughly 1/2-inch cubes.
9. Place eggs in a saucepan, cover with water, and bring to a boil over medium-high heat. Boil for 10 minutes to hard-cook the eggs.
10. Carefully remove eggs and transfer to a bowl of cold water. Cool for 5 minutes, then peel and cut into roughly 1/2-inch cubes.
11. Add the chopped eggs and cucumber pieces to the soup. Add salt to taste and stir well.
12. Refrigerate for at least 2 hours until completely chilled. Serve in bowls, adding 20 grams of sour cream (roughly 1 tablespoon) to each portion.