Categories: Ukrainian, Slavic, Euro, Ethnic, Soup, Side dish
Yield: 6 Servings

2 lb Sorrel
-or-
1 1/8 lb Endive w/ juice of 3 lemons
-and-
1 1/8 lb Spinach washed and dried
2 1/4 qt Beef stock
2 ea Onions
1 ea Carrot
1 1/2 ts Salt
2 ea Potatos peeled
3 ts Dill fresh & chopped
3 ts Scallions chopped
1/2 c Heavy cream
4 ea Eggs hardboiled & sliced
1/4 c Sour cream

Bring beef stock to a boil in a large pot.
Add onion, salt, & sorrel or spinach & endive & lemon juice.
Cube potatos into 3/4″ cubes then add to pot.
Cook for 10 mins.
Reduce heat then simmer for 1 hr.
Remove from heat.
Place into a large tureen then stir in cream.
Add dill.
Serve then garnish with a generous dollop of sour cream & slices of egg.
In summer refrigerate for 8-24 hrs. then serve cold.

*NOTE: This better made with sorrel than endive but I have seen kale with spinach used as well instead of sorrel.

ORIGIN: Taisa Kamnotskaya, Kyiv-Ukraine, circa 1997