Okroshka

Intro

Cold soup in hot weather. The sorrel is a key component used for adding a sour taste to the soup. If lacking sorrel, consider using lemon juice.

Directions

1. Bring a large pot of water to a boil. Meanwhile, dice the potatoes into small cubes and in a separate pot, boil the eggs.
2. Thinly slice the cucumbers, and even more thinly the radish. Finely chop up the parsley and dill. Once the eggs boil, finely dice them.
3. Salt the boiling water and add the potatoes. Boil for about 10 minutes, then remove the potatoes from the soup. You may need to skim as the potatoes boil.
4. Carefully wash the sorrel, and leave them on the stems. Chop roughly; these are used to steep into the soup.
5. They should turn brown after a minute of boiling. Remove and discard the sorrel and turn the heat off.
6. Once the broth has cooled, add all the other ingredients.
7. Mix with a spoon of sour cream, and enjoy.