Sorrel cooks to an identical velvety texture as kale, however the taste is strong and extremely green. If you think of using sorrel as a sour part, think of it as a green lime! This soup can be found in Jewish menus and found out in Russian, Turkey and other eastern European nations.
There are numerous versions on this soup, which can be served chilly or hot. It can be made with seafood as an alternative to meat or chicken stock. Sorrel is domesticated and grown wild widespread in Eastern Europe and spring is the most ideal time to hand-pick the young, green leaves. It likewise ices up properly and so you can take joy in this soup in winter season.
Ingredients:
• 6 cups water or chicken stock
• 1 teaspon kosher salt or to taste
• 2 tablespoons sugar
• Juice of 1 lemon
• 2 large beaten egg yolks
• 1 pound young sorrel leaves, washed
• 2 tablespoons butter or margarine or oil
• 1 large minced onion
• Sour Cream
Directions:
1. In a big pan, melt butter and cook sorrel and onions for approximately 15 mins or till sorrel is melted and onions are translucent.
2. Include water or stock plus salt.
3. Bring to a boil.
4. Minimize heat and cook 30 mins.
5. Take out from heat and stir in sugar and lemon juice a bit at a time, tasting after each addition of lemon juice, till desired flavor is accomplished.
6. Temper egg yolks with a couple of tbsps of hot soup, then stir tempered egg yolks back right into soup.
7. Turn heat on and cook up until relatively thickened and churning however do not boil as the eggs will thicken.
8. Serve cold or hot with sour cream.
Ingredients:
• 6 cups water or chicken stock
• 1 teaspon kosher salt or to taste
• 2 tablespoons sugar
• Juice of 1 lemon
• 2 large beaten egg yolks
• 1 pound young sorrel leaves, washed
• 2 tablespoons butter or margarine or oil
• 1 large minced onion
• Sour Cream
1. In a big pan, melt butter and cook sorrel and onions for approximately 15 mins or till sorrel is melted and onions are translucent.
2. Include water or stock plus salt.
3. Bring to a boil.
4. Minimize heat and cook 30 mins.
5. Take out from heat and stir in sugar and lemon juice a bit at a time, tasting after each addition of lemon juice, till desired flavor is accomplished.
6. Temper egg yolks with a couple of tbsps of hot soup, then stir tempered egg yolks back right into soup.
7. Turn heat on and cook up until relatively thickened and churning however do not boil as the eggs will thicken.
8. Serve cold or hot with sour cream.
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