Pawaru-Grahmata

№ 14VI. nodaļa

Skābenes

Sorrel purée with broth or cream

  • Serves 4
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Skahbenes

Modernizētslpp. 248 · PDF 262
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Pick over the sorrel, pull off the stalks, wash it and chop it.
  2. Boil it in a little water for 2–3 minutes, until it collapses and turns olive green. Drain in a sieve, pressing out the liquid.
  3. Return it to a stainless steel or enamelled pan with the broth and butter and simmer for 3–4 minutes. Stir in the breadcrumbs and cook for 1–2 minutes more, until thick. Or use cream instead of broth: cook the sorrel with the cream and butter in a covered flameproof dish over low heat for 5–10 minutes.
  4. Taste: the broth usually salts it enough. Garnish with the eggs or fried bread around the edge, or lay the egg pancake on top.

Notes

What the book says vs. what we added

the method is the book's: sorrel picked over, washed, chopped and boiled "the same way" as spinach (06-013), drained, then cooked with meat broth, butter and finally crumbled wheat bread; or with sweet cream instead of broth, braised in a dish on coals; garnished with eggs or bread. The amounts and times are ours.

Sorrel

young garden sorrel is at its best from April to June and gets coarse once it flowers. It contains oxalic acid: harmless in normal amounts, but best avoided in quantity by anyone prone to kidney stones. Cook it in stainless steel or enamel; aluminium and bare iron turn it dark and metallic. If you can't find sorrel, use spinach with 1–2 tbsp lemon juice.

The pancake

the book's sentence runs straight on into the next recipe, an egg pancake to lay on top (06-015).

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