Latvian Cuisine Latvia Kitchen Food Recipe

Sorrel Soup

Sorrel Soup

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

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

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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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