What to cook with sorrel: 11 delicious dishes with a spicy sourness

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Sorrel is one of the first to appear in the garden and makes cabbage soup, pies, cheesecakes, okroshka incredibly tasty.

1. Cabbage soup with sorrel and egg

Ingredients:

• 500 g of chicken meat;
• 2½ liters of water;
• salt to taste;
• 5-7 potatoes;
• 1 onion;
• 1 carrot;
• 3 tablespoons of vegetable oil;
• 4 eggs;
• ground black pepper - to taste;
• 1 bay leaf;
• 2 bunches of sorrel;
• a few sprigs of parsley;
• sour cream to taste.

Preparation

Place the chicken in a saucepan, cover with cold water and place over low heat. Cook for about an hour, periodically skimming off the resulting foam. Season the broth with salt.

Peel potatoes, cut into cubes and transfer to a saucepan. Chop the onion, grate the carrots and fry the vegetables in hot oil until golden brown. Add them to the pot.

Boil three hard-boiled eggs, peel and cut into small cubes. Put them in soup, add pepper and bay leaf and cook until the potatoes are tender.

Chop the sorrel into small pieces and place in a saucepan. Cook for another 3-5 minutes. In a separate bowl, beat the remaining egg and pour it into the soup in a thin stream, stirring constantly.

After cooking, remove the bay leaf from the soup. Garnish the finished soup with parsley and serve with sour cream.

How to cook cabbage soup: time-tested recipes →

2. Okroshka with sorrel on kefir

Ingredients:

• 6 potatoes;
• 3 eggs;
• 1 bunch of sorrel;
• 1 bunch of green onions;
• ½ bunch of dill;
• ½ bunch of parsley;
• 3 cucumbers;
• 8-10 radishes;
• salt to taste;
• 1 liter of low-fat kefir.

Preparation

Boil potatoes and eggs, cool and peel. Chop the herbs finely. Cut the potatoes, eggs, cucumbers and radishes into small cubes. Radish can be grated on a coarse grater.

Combine sorrel and onion, sprinkle lightly with salt and remember with a crush. So okroshka will be more fragrant. Combine all ingredients and season with salt. Pour in kefir, stir and refrigerate for half an hour.

And in this article you will find a classic recipe for okroshka with meat and kvass:

How to cook okroshka →

3. Salad with sorrel, corn and cucumbers

Ingredients:

• 4 eggs;
• 2 cucumbers;
• ¼ a bunch of dill;
• ½ bunch of sorrel;
• 300 g canned corn;
• salt to taste;
• sour cream or mayonnaise - to taste.

Preparation

Boil hard-boiled eggs, cool and peel. Cut eggs and cucumbers into small cubes. Chop the herbs. Mix these ingredients with the corn after draining the liquid. Salt the salad and season with sour cream or mayonnaise.

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4. Sorrel omelet

Ingredients:

• ½ l of water;
• salt to taste;
• 1 bunch of sorrel;
• 1 onion;
• 1 tablespoon vegetable oil;
• 2 eggs;
• 3 tablespoons of milk;
• ¼ a bunch of parsley;
• ¼ a bunch of dill;
• 50 g butter.

Preparation

Place a pot of water over low heat, add salt and bring to a boil. Dip the sorrel in boiling water for a couple of minutes, then drain in a colander. When the water drains, chop the sorrel into small pieces with a knife.

Chop the onion and fry in hot vegetable oil until golden brown. Add sorrel and lightly fry too.

Beat eggs with milk, add salt, onion, sorrel and chopped herbs and mix. Melt the butter in another skillet. Spoon the omelet mixture over and sauté over medium heat until the omelet is firm.

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5. Sorrel sauce

Ingredients:

• 150 ml heavy cream;
• ½ bunch of sorrel;
• 50 g butter;
• salt to taste;
• ground black pepper - to taste;
• 2 tablespoons of chicken or vegetable broth - optional.

Preparation

Pour the cream into a heavy-bottomed saucepan and bring to a boil, stirring constantly. Chop the sorrel finely and lightly fry it in another saucepan with melted butter.

Pour in the cream, add the spices and simmer until thickened. If the sauce seems too thick to you, pour the broth into it and mix well. Sorrel sauce goes well with fish and chicken.

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6. Patties with sorrel, green onions and eggs

Ingredients:

• 600 g flour;
• 3 tablespoons of sugar;
• salt to taste;
• 8 g dry yeast;
• 250 ml of warm milk;
• 80 ml of kefir;
• 5 tablespoons of vegetable oil;
• 4 eggs;
• 3 bunches of sorrel;
• 1 bunch of green onions.

Preparation

Sift flour, make a depression in the middle and add sugar, a pinch of salt and yeast. Pour in milk and kefir, stir, cover with a towel and leave for 15-20 minutes. Then pour in the butter and knead the dough well with your hands. Cover with a towel again and leave in a warm place for a couple of hours.

Boil three hard-boiled eggs, refrigerate, peel and cut into small cubes. Finely chop the herbs and place them in a preheated pan for a minute. Transfer the onion and sorrel to a bowl and season with salt. After a few minutes, drain the resulting juice and mix the herbs with the egg.

Divide the dough into small equal pieces and form into flat cakes. Place the filling in the center of each and mold the pies. Transfer them to a parchment-lined baking sheet and brush with a beaten egg.

Bake at 200 ° C for 15-20 minutes, until the patties are lightly browned.

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7. Puffs with sorrel, cottage cheese and cheese

Ingredients:

• 1 bunch of sorrel;
• 250 g of cottage cheese;
• 100 g of hard cheese;
• 2 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• 2 eggs;
• 500 g puff pastry.

Preparation

Chop the sorrel into small pieces. Combine it with cottage cheese, grated cheese, chopped garlic, spices and one egg. Roll out the dough and divide into equal squares. Place the filling on each and brush the edges with water. Form puffs by covering the filled portion with the other half of the dough.

Transfer the puffs to a parchment-lined baking sheet and brush with a beaten egg. Place in an oven preheated to 180 ° C for 20-25 minutes, until the puffs are lightly browned.

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8. Cheesecakes with sorrel

Ingredients:

• 1 bunch of sorrel;
• 300 g of cottage cheese;
• 1 egg yolk;
• a pinch of salt;
• 3 tablespoons of sugar;
• 150 g flour;
• a few tablespoons of vegetable oil.

Preparation

Chop the sorrel into small pieces. Add cottage cheese to it and grind in a blender until smooth. Add yolk, salt and sugar and stir. Add flour and stir well again.

Heat oil in a skillet over low heat. Form curd cakes from the curd mass and fry until golden brown on each side.

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9. Sweet sorrel pie

Ingredients:

• 100 g butter;
• 200 g sugar;
• 350 g flour;
• 1 teaspoon baking powder
• 200 g sour cream;
• 3 bunches of sorrel;
• ½ teaspoon cinnamon
• 2 teaspoons of potato starch;
• 1 egg.

Preparation

Mash the softened butter and half the sugar. Combine ⅔ flour and baking powder, add to butter mixture and stir. Put sour cream in the resulting crumb and mix again. Add the remaining flour and knead the dough. Wrap it in plastic wrap and refrigerate for half an hour.

Cut the sorrel into long strips. Add the remaining sugar, cinnamon and half of the starch to it and mix thoroughly.

Divide the dough into two and roll out into two round layers. Put one layer in a mold with a removable bottom and tamp it along the bottom and walls. Sprinkle the remaining starch over the dough, spread the filling and cover with a second layer of dough.

Firmly hold the edges of the layers together. Brush the dough with a beaten egg and make a few punctures on the surface with a fork. Bake the cake at 180 ° C for about 40 minutes.

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10. Sorrel jam

Ingredients:

• 2 bunches of sorrel;
• 100 g sugar;
• 3 tablespoons of water.

Preparation

Place the finely chopped sorrel and sugar in a saucepan. Add water and place over medium heat. Cook, stirring constantly, for about 20 minutes, until the jam thickens.

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11. Sorrel lemonade

Ingredients:

• a slice of fresh ginger;
• 300 ml of water;
• 3-4 tablespoons of sugar;
• 1 bunch of sorrel;
• 1 liter of sparkling water;
• 2 lemons.

Preparation

Peel the ginger and cut into thin strips. Pour water into a saucepan, add sugar and ginger and bring to a boil over medium heat. Reduce heat and simmer for about 30 minutes, stirring occasionally. Strain the resulting syrup so that there are no pieces of ginger in it, and cool.

Grind the sorrel in a blender until smooth. Pour ginger syrup, 500 ml of soda water and juice of one lemon into the resulting puree. Stir and refrigerate for 15 minutes.

Strain the chilled drink and pour in the remaining soda water. Serve lemonade with ice and lemon slices.

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