Shav – Sorrel Soup With Hard Boiled Egg

• 8 ounces Baby Spinach (see notes) or 8 ounces sorrel (see notes)
• 8 cups water
• 3 teaspoons citric acid
• 1 small onion (chopped up into small pieces)
• 4 hard-boiled eggs
• 6 -8 tablespoons sour cream
• 8 slices dark crusted pumpernickel bread

1. Wash thoroughly the spinach in cold water, then chop finely.
2. Add 8 cups of water to a pot and bring to a boil.
3. Add the chopped spinach, chopped onions and sour salt.
4. Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill.
5. Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
6. Serve with slices of hard crusted pumpernickel bread, enjoy.
7. Notes:
8. If sorrel is used instead of spinach use less since they are expensive and therefore use less water for cooking, plus only use 1 teaspoon sour salt.
9. Some people add egg yokes to the luke warm soup when it starts to cool and blend well, And make sure the egg does not curl up, I often use the egg yokes from a carton (found in the supermarkets) to reduce the risk of Salmonella from uncooked eggs.
10. Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.

notes, water, citric acid, onion, eggs, sour cream, bread

Taken from www.food.com/recipe/shav-sorrel-soup-with-hard-boiled-egg-500204 (may not work)