I cook it both in winter and in summer, as I dearly love. Already at the end of spring, I have about a dozen, or even more, cans of canned sorrel, which I use afterwards, in the off-season.
If you, like me, have canned sorrel, then the cooking time is automatically reduced.
To begin, put the eggs to boil. Cook for 8-10 minutes, until the state is "hard boiled". After boiling water, drain, pour them with cold water and clean after a few minutes.
Wash and cut green onions.
Put it in a bowl (deep plate), add a couple of pinch of salt and grind everything with a fork. Onions will give juice that will enrich the soup, while the characteristic, fairly strong onion taste when eaten disappears.
If you have canned sorrel, then simply add it to the pan and that’s it.
If you take fresh (large bunch), then we do this: we cut the sorrel lightly. In a saucepan, bring to a boil about half a liter of water and add chopped sorrel. Cook literally a minute, stirring, and you're done! He immediately, in front of his eyes, will begin to change color and settle. It’s definitely not necessary to cook it longer and longer.
Cucumber and my radish and three on a carrot grater. I wanted soup, but there is no radish at hand? Just add more cucumber, the taste will not change much.
Add sorrel to the pan (let it be with the water in which it was cooked or was preserved). Next onion is grated onion and vegetables.
Chop the eggs. Peel the garlic and pass through a press.
And now we add kefir to the pan, add chopped eggs, garlic and dill (I have freshly frozen). Mix everything, taste and adjust the taste. Do not forget that we ground the onions with salt, therefore do not add it (salt) additionally until you mix everything and try.
If you like more fatty options for cold soups, then you can add a couple of spoons of sour cream here. I always did this before, but now in our family there is a struggle with cholesterol, therefore all dishes have become more dietary.
Done! Serve with boiled potatoes.