ReceptnaptárSorrel Sauce
Sorrel sauce is a classic of Hungarian vegetable-stew and sauce tradition: tangy, green and creamy. It was served with breaded meats, boiled eggs, fried eggs and roast chicken. Blanching and a little sugar soften the sorrel's sharp sourness. It is best in spring with fresh sorrel.
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Ingredients
Method
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- Wash the sorrel, remove the stems and chop coarsely. Blanch in boiling water for 1 minute (this makes it less sour), drain, and chop finely with a knife or in a blender.
- Heat the lard or oil in a saucepan over medium heat, add the flour and stir for 1 minute to make a light roux.
- Add the sorrel purée and garlic, and cook for 2-3 minutes.
- Pour in the hot broth, stirring constantly to avoid lumps. Add the sugar, salt and pepper, and simmer on low heat for 8-10 minutes.
- Take off the heat and stir in the sour cream and nutmeg.
- Serve warm right away with boiled eggs, roast meats, chicken, boiled beef or breaded cutlets.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not cook the sorrel for long, as it loses its color.
- A little sugar balances the acidity.
- It can also be made with frozen sorrel.
- It is best the same day, as the green color fades.
Frequently asked questions
What do we serve it with?
Boiled eggs, breaded cutlet, roast chicken, potatoes.
With frozen sorrel?
Yes, thaw it, drain it, then continue with the recipe.
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