One of the dishes i sorely missed from my russian childhood was a sorrel soup made through the summer and served with sour cream and quartered hard-boiled eggs. Or oftentimes we would forage some young nettles for another version of the soup…
Well i missed this dish, until one day i stumbled on a recipe for lamb and lettuce stew with avgolemono sauce in an excellent Modern Greek cookbook and decided to give it a try. It tasted delightfully familiar sour (lemon vs sorrel), flavored with typical russian herbs of dill and scallions. Note the eggs were still there though present in a different form, as a thickening for the sauce, instead of a sour cream.
The version in the book calls for romaine but since then i made the stew many times using different sturdy greens: romaine or escarole for silky texture vs chicory rough (actually like nettles).
