George Lang

Sorrel with Sour Cream

Tejfeles Sóskafőzelék

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1½ tablespoons lard
  • ½ small onion, minced
  • 2 pounds

Method

  1. Melt the lard in a saucepan and cook onion in it, covered, for about 10 minutes.
  2. Add the drained sorrel and cook, covered, over very low heat till sorrel is almost soft.
  3. Mix sour cream and flour and stir into cooked sorrel. Simmer for 2 or 3 minutes.
  4. Force the vegetable through a sieve or purée in a blender. Put it back over very low heat. Add