ReceptnaptárSorrel soup with sour cream
Sorrel soup is one of the first fresh tastes of spring: the lemony tartness of sorrel and the softness of sour cream complement each other beautifully. From April it can be found at markets, and in gardens it grows almost by itself. It cooks quickly, giving a light, fresh first course in half an hour, traditionally served with boiled egg.
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Ingredients
Method
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- Pick over the sorrel, wash it thoroughly, then cut into thin strips or mince it.
- Salt the water and bring it to the boil.
- In a separate small pan, cook the flour in the lard over medium heat for 2 minutes until it just turns white (a pale roux).
- Add the chopped sorrel and stir it into the roux for 1-2 minutes.
- Pour in the hot salted water, stirring until smooth.
- Cook over medium heat for 8-10 minutes until the sorrel is completely soft and the soup has thickened.
- Stir in a few spoonfuls of sour cream, bring back to the boil, then take off the heat at once.
- Serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cook the sorrel only briefly: turning olive green is natural, but longer cooking weakens the flavour too.
- Do not make it in an aluminium pot, because the acids in sorrel react with the metal and give the dish a metallic taste. An enamelled or stainless steel pot is best.
- If it tastes too sour, a pinch of sugar and a little extra sour cream will put it right and round out the flavour.
Frequently asked questions
What goes best with it?
A halved boiled egg goes in the bowl, and that completes the soup. A few toasted bread cubes are delicious too, and soft egg dumplings are a good companion as well.
Can everyone eat sorrel?
Sorrel contains a lot of oxalic acid, so anyone prone to kidney stones should eat it only in moderation. The calcium in sour cream binds some of it, which makes a soup with sour cream a better choice in this respect.
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