Sorrel is in season. But what is it?
Wikipedia says: “Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or salad vegetable (pot herb)”.
Sorrel looks something similar to spinach, but the taste is very different. It is extremely sour. Sorrel contains many nutrients. There are a number of vitamins: A, C, K, B1, B2, PP, E. Sorrel is saturated with trace elements. These are iron, potassium, copper, manganese, magnesium, nickel, sodium, fluorine and zinc.
Despite the unique beneficial properties of sorrel, it is not recommended to use too often and in large quantities.
Sorrel is very popular in Russia, at least in a part where I’m from (West Siberia).
It is an easy-caring plant. It doesn’t require any effort at all. Simply put seeds in the ground and water if needed. Here, I saw it only once at Eva’s farm in Dartmouth.
I know only two ways how to eat it.
First – cut it, add sugar and crash with the pestle or potato mashers. You can eat just like this or use it as a filling for small pies.
Second – make soup. In my family we call it “Green Soup”. It is a summer soup. Years ago you wouldn’t able to find greens in Russian stores in winter time. So, it is the summer soup.
The recipe is very easy.
- 1 chicken breast
- 7 cups of water
- 1 onion chopped
- 1 carrots cut into half moons
- 1 bunch dill chopped
- 1 bunch parsley chopped
- 1 bunch chive chopped
- 1-2 potatoes peeled and cubed
- 2-3 cups sorrel chopped
- salt and pepper to taste
- 1 bay leaf
- 2-3 eggs optional * hard boiled or beaten
- Add chicken (breast or thigh) and water to a pot. Boil and skim all the foam off the top.
- Meanwhile, in a medium-sized frying pan, warm oil, add chopped onion and cut into half moons carrot, sauté over medium heat until the onion is golden.
- Once the broth is ready, take chicken out to cool. Peel and dice in cubes potato, add to the broth. In a few minutes add sauteed onion and carrot.
- Cut meat in small pieces, add to soup.
- Parsley, chive, and dill – chop and add to soup.
- Don’t forget salt and black pepper to taste.
- Add a bay leaf, but take it out in 5-10 minutes of cooking.
- When the vegetables are cooked through add sorrel. It takes only 1-2 minutes to cook it.
- is optional.* Slowly pour in the beaten eggs (2-3) in the soup, gently stirring with your other hand. Let the soup stand for a few seconds to finish cooking the eggs. Remove from heat.
*Or add chopped hard boiled eggs to each bowl when serve.
Serve with sour cream.
I hope you will enjoy it.
Feel free to ask me questions.