| Ingredients: 1.5 l water
200 g sorrel
300 g beetroots
2 fresh cucumbers
1 egg
100 g green onion
2 cupful yoghurt
2 tblsps sour cream
1 tblsp sugar
dill
salt
Directions:1. Boil sorted and shredded sorrel in salted water and cool. Separately boil the beet (whole) with vinegar added to the liquor.
2. To the cooled sorrel juice add green onion minced and rubbed together with salt and egg yolks, shredded fresh cucumbers and beetroot, mix in beetroot liquor the egg white, sugar and yoghurt beaten with a whisk.
3. Season with sour cream and sprinkle with minced dill. | 
