Latvian Cuisine Latvia Kitchen Food Recipe

Latvian Sorrel Soup

Sorrel Soup

Latvian cuisine has been influenced by the neighboring countries. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. Latvian food is generally quite fatty and uses few spices. A typical dish would be boiled grey peas with pieces of bacon. In fact, grey peas and ham are generally considered the stereotypical staple foods of Latvians.

Sorrel Soup Ingredients
— pork 250g (8.75oz)
— water 800g (28oz)
— sorrel 300g (10.5oz)
— carrot 30g (1.05oz)
— onion 20g (0.7oz)
— parsley 10g (0.35oz)
— fat 20g (0.7oz)
— pearl barley 20g (0.7oz)
— 1-2 eggs
— salt, sour cream
— dill and parsley

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NOTE: the dark green sorrel leaf resembles spinach in look and taste. However, sorrel has a lovely tart flavor that can’t be replaced in this recipe…

Sorrel Soup Recipe Directions
Soak pearl barley for 6-8 hours in cold water. Dice pork. Put pork and grits in a saucepan, add water to cover and cook until the meat is almost tender.

Chop sorrel, onions, and carrots and sauté in butter. Add sautéed vegetables, parsley and salt to the saucepan, and continue cooking until meat is tender.

Before serving, sprinkle with chopped dill or parsley and add sour cream. You may substitute 200g (7oz) of diced potato instead of pearl barley.

Boil potatoes with the meat. Steam sorrel separately and add it to the soup when the meat and potatoes are tender. Decorate with a boiled egg.

sorrel soup

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