ReceptnaptárCreamy sorrel stew (sóska főzelék)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Wash the sorrel thoroughly and remove the thick stalks.
- Cook it in boiling water for 3-4 minutes until wilted, then drain and cool.
- Squeeze out the liquid, then chop it finely with a knife or stick blender.
- Melt the butter in a pan, sprinkle in the flour and cook for 1 minute.
- Gradually pour in the milk or stock, stirring, until you have a thick sauce.
- Add the chopped sorrel, season with salt and pepper and bring to the boil.
- Before serving, stir in the sour cream and heat through, but don't boil it hard.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Creamy sorrel stew with eggs · Hungarian
- Sorrel Sauce · Hungarian
- Sorrel soup with sour cream · Hungarian
- Preserving sorrel for winter · Hungarian
- Horta (boiled wild greens) · Greek
- Green shchi with sorrel and egg · Russian
More hungarian ideas
- Creamy spinach stew with boiled eggs
- Savoy cabbage stew
- Creamy green pea stew with meat patties
- Lentil stew with frankfurters
- Yellow split pea purée with fried onions
- Lentil stew with eggs and pickles
- Creamy pumpkin stew
- Creamy green pea stew
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings