Creamy sorrel stew with eggs

Name: Creamy sorrel stew with eggs
Total time: 35 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 600 g fresh sorrel, tough stems removed; 3 tbsp lard or oil; 1 tbsp flour; 250-300 ml strong beef broth (homemade or from a cube); 100 ml sour cream; salt, pepper; 4 eggs; 1 l water and 2 tbsp vinegar (for poaching the eggs, unless making fried eggs instead)

Time: 35 min4 servingsapprox. 260 kcal / serving (estimated)approx. 11 g protein / serving

Creamy sorrel stew is the tangy, fresh dish of spring: the lemony sorrel is cooked down to a purée, softened with meat broth and sour cream, and topped with a poached or fried egg. It is a light, quick lunch, and at its best when the first fresh sorrel appears at the market. The yolk, mixed into the stew, makes it even creamier.

Creamy sorrel stew with eggs (illustration)

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Ingredients

600 g fresh sorrel, tough stems removed
3 tbsp lard or oil
1 tbsp flour
250-300 ml strong beef broth (homemade or from a cube)
100 ml sour cream
salt, pepper
4 eggs
1 l water and 2 tbsp vinegar (for poaching the eggs, unless making fried eggs instead)

Method

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Pick off the thicker stems from the sorrel and wash thoroughly in plenty of water.
Squeeze out the water, then chop very finely or purée in a food processor.
Heat the lard in a saucepan, add the sorrel, and steam it to a smooth purée over low heat, stirring often, for about 8-10 minutes, taking care it doesn't catch.
Sprinkle with the flour, mix in well, then pour in the broth; stir out any lumps thoroughly.
Cook over medium heat for 5 minutes until it's thick and creamy; season with salt and pepper.
Off the heat, stir in the sour cream.
Poach the eggs in vinegared water just below the boil for 3-4 minutes until the whites are set but the yolks still runny - or fry sunny-side-up eggs instead.
Mound the sorrel stew onto plates and top with the eggs.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Cook it in an enamelled or stainless steel pan, because the acids in sorrel react with aluminium and give a metallic taste.
Do not be alarmed if the sorrel turns olive green, because this is natural, and even brief cooking cannot quite prevent it.
Use fresh eggs for poaching and slide them slowly into the barely simmering water, because only a fresh egg white holds together neatly.

Frequently asked questions

It has turned out too sour. What should I do?

Soften it with a pinch of sugar and a little more sour cream. If the sorrel is very sharp, you can also mix in some fresh spinach, which mellows the flavour.

Who should avoid sorrel?

Sorrel contains a lot of oxalic acid, so anyone prone to kidney stones should eat it only in moderation. Likewise, give it to small children only in small portions.

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