The what? The who? And where did I get it? First of all, here is what sorrel looks like:
It’s nice and sour, I remember eating it as a child, it’s amazing with sugar! Stumbling across sorrel while walking in the forest was considered the best of luck, but that was back when I was 7, of course. I don’t know if it grows in the wild here, but in Russia it did
Fortunately for me, my mother-in-law is growing some sorrel in her garden. And fortunately for you, I am going to share one of the best recipes of my childhood with you today!
1. You are going to start by making a broth (unless you are using a pre-made broth), I always make chicken broth, because I always seem to have chicken in my freezer. I really hope you know how to make chicken broth, but just in case you don’t, here is how:
- bring 1.5 lb of chicken in 64 oz of water to a boil, removing the foam from the surface;
- add 1 diced onion, and 1 graded carrot, boil for 45 minutes;
- add salt, pepper and bay leaf, boil for another 15 minutes;
- take out the chicken, cut it into small pieces, get rid of the bone (if you were using chicken on the bone), rid of the onion and carrot, toss those,
And your broth is done!
2. Wash and cut sorrel, make sure to get rid of the stems, unless you really want those in your soup .
3. Peel and slice 5 potatoes, dice another onion and grade one more carrot.
4. Sautee the onion and the carrot.
5. Bring broth to a boil, add the potatoes, and cook for 15-20 minutes.
6. Add onions and carrots, cook for 5 more minutes.
7. Add sorrel and cook for 2 more minutes.
8. Finally add the chicken, salt and pepper.
This soup is meant to be served with sour cream and half a boiled egg
I hope you try this recipe, fall is here, and hot soup is one of my favorite foods of the season
PS. I’ll have an update post tomorrow, just to share what’s been going on in my life