Saturday, May 10, 2008

Sorrel Soup

  • 250g (8.75oz) pork
  • 800g (28oz) water
  • 300g (10.5oz) sorrel
  • 30g (1.05oz) carrot
  • 20g (0.7oz) onion
  • 10g (0.35oz) parsley
  • 20g (0.7 oz)fat
  • 20g (0.7oz) pearl barley
  • 1-2 eggs
  • salt
  • sour cream
  • dill
  • parsley
  • 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 (7 oz) 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.

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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