ReceptnaptárSorrel soup
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Finely chop the cleaned, washed sorrel.
- Braise it in the lard in a pot, covered, over low heat, stirring often so it doesn't burn, until it cooks down completely soft and mushy (about 10 minutes).
- Sprinkle with the flour, mix in, then pour in the water or broth.
- Bring to a boil, salt it, and cook over low heat for another 5-8 minutes.
- When serving, mix in the egg, the butter and the sour cream.
- Serve with toasted bread cubes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Sorrel soup with sour cream · Hungarian
- Preserving sorrel for winter · Hungarian
- Sorrel Sauce · Hungarian
- Creamy sorrel stew with eggs · Hungarian
- Shorbat adas bil hamod (Lebanese lemony lentil soup with chard) · Middle East & Caucasus
- Green shchi with sorrel and egg · Russian
More hungarian ideas
- Crushed egg soup
- Sauerkraut soup with fish roe
- Yellow split pea soup
- Puréed bean soup
- Cabbage soup with sausage
- Veal brain soup with toasted bread
- Veal brain soup with rice and mushrooms
- Vegetable soup with egg yolk
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings