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COLD SOUR SOUP

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Take a pound of sour grass (sorrel), remove leaves, wash well, cut and
squeeze well. Peel three potatoes, mince a bunch of young onions, salt
and set on to boil, when boiling add the sour grass and let boil well,
add two tablespoons of sugar, and a bit of sour salt, let simmer a bit,
afterward add two well-beaten eggs. Do not boil this soup after adding
the eggs. This soup is to be eaten cold. It can be kept for some time in
jars.











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