Schav
Preparation: 15 min.Cooking: 20 min.Total: 35 min.
- 2 quarts water
- 1 lb fresh sorrel, washed thoroughly, stemmed, ribs removed, coarsely chopped. Ribs and stems tied together securely in a bundle.
- kitchen string
- 3 eggs
- 1 egg yolk
- 1 tsp lemon juice, to taste
- 1/2 cup sour cream
Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan. Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture. Discard bundle of ribs and stems. Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly beat in the hot soup. When 4 cup soup have been added, trickle egg mixture back into the saucepan, beating constantly. Pour soup back and forth between the pot and bowl to cool it more quickly. Let cool and refrigerate until cold. Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream.
Nutrients
| Fiber | 0.0034 g | |
| Fat | 8.5 g | |
| Sugar | 0.59 g | |
| Carbs | 1.7 g | |
| Protein | 4.4 g | |
| Calories | 100 Cal | |
|
Fats
| Fat, Poly | 0.92 g | |
| Fat, Mono | 2.9 g | |
| Fat, Sat | 3.9 g | |
| Fat, Trans | 0.18 g | |
| Fat, Percent | 76 % | |
|
Vitamins
| Vitamin, K | 1.4 mcg | 1.2 % |
| Vitamin, A | 330 IU | 11 % |
| Vitamin, B12 | 0.35 mcg | 14 % |
| Niacin | 0.038 mg | 0.24 % |
| Riboflavin | 0.18 mg | 14 % |
| Vitamin, C | 0.62 mg | 0.69 % |
| Vitamin, D | 13 IU | 6.7 % |
| Vitamin, B6 | 0.049 mg | 3.1 % |
| Vitamin, E | 0.52 mg | 3.5 % |
| Panto, Acid | 0.46 mg | 9.2 % |
| Choline | 81 mg | 15 % |
| Thiamin | 0.028 mg | 2.3 % |
|
Minerals
| Calcium | 57 mg | 5.7 % |
| Phosphorus | 79 mg | 11 % |
| Magnesium | 9.1 mg | 2.2 % |
| Copper | 0.042 mg | 4.7 % |
| Fluoride | 230 mcg | 5700 % |
| Zinc | 0.45 mg | 4.1 % |
| Sodium | 110 mg | 7.3 % |
| Selenium | 8.9 mcg | 16 % |
| Manganese | 0.0089 mg | 0.13 % |
| Potassium | 74 mg | 1.6 % |
| Iron | 0.46 mg | 5.7 % |
|