408 Creamed sorrel

Sous iz shchavelja

Preparation info
    • Difficulty


Appears in

By Elena Molokhovets

Published 1992

  • About


  • 4–5 lbs sorrel before trimming, or glasses marinated sorrel
  • 2–4


Pick over 4–5 lbs sorrel and wash in several changes of cold water. Dry, chop fine in a wooden bowl, and transfer the sorrel and its juice to a stoneware pot. Cover the pot, boil the sorrel until tender in its own juice, and rub through a sieve. Return the sorrel to the pot and add about