Sorrel Soup with Barley

In the first place of the use of wild grasses for soups are wild sorrels. Inhabitants of Dzukija forests cooked sorrel soup for breakfast from early spring to mid-summer almost every day. The Samogitians and Lithuanians were the first to start growing sorrels in the garden. They called this sorrel soup rugstinyne. It was cooked with and without meat, but the main more serious ingredient in the soup was barley groats or potatoes. If it was cooked without meat, it was added hard-boiled eggs and then sour cream.

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