In olden days, and even in Communist times in Poland, the only vegetables available in winter were root vegetables or preserved or bottled ones.
When sorrel leaves started to grow this marked the end of winter – a herald of spring and the start of fresh greens.
I grow sorrel in pots in my garden.
I posted a recipe for Polish sorrel soup nearly a year ago. The following recipe does not require as much sorrel, though should you not have any sorrel at all, then use more spinach and another lemon.
- 100g sorrel leaves
- 100g of fresh spinach leaves (or use frozen)
- ½ a head of a large lettuce
- Juice of 1 lemon
- 125ml soured cream
- 2 egg yolks
- Salt & Pepper if needed
- Chopped hard boiled eggs – around 1 egg per serving.
- Have the vegetable stock ready and hot in a saucepan.
- Remove any thick stalks from the sorrel and spinach.
- Chop the lettuce, sorrel and spinach.
- Add them to the stock.
- Bring to the boil and then simmer gently for around 5 minutes.
- Take off the heat and leave to cool a little (for safety).
- Blend the soup until you have a thick purée.
- Adjust the seasoning if necessary.
- Bring back to the boil.
- In a small dish mix the soured cream with the egg yolks.
- Take the pan off the boil and add the lemon juice
- Stir in the soured cream mixture and then use a balloon whisk to mix it in.
- Adjust the seasoning if needed.
- Serve with chopped hard boiled eggs.
Soup plate – Royal Doulton – Burgundy – 1959-1981