This past weekend, I had a great springtime haul from the farmer’s market, and I’ve been nibbling my way through it ever since. The first thing I made was strawberry shortcake with the amazing fresh strawberries (the supermarket can never compare!), and I’ve definitely got designs on that rhubarb. I sense more delicious desserts in the near future.
What I am currently enjoying is a sorrel soup based on purportedly Polish recipes I tracked down on the web. There appear to be many variations, but these generally matched the kinds of ingredients I had on hand.
I basically made a quick vegetable stock by sauteeing onions, carrot, and celery in butter with salt, pepper, and parsley, and adding water and letting them cook. I added potatoes and dill, and added more water until I had a good stock and the vegetables were tender.
I thickened the mixture with sour cream and flour (mixed together in a paste and thinned with broth, which mixture I added to the soup), before adding the chopped sorrel.
I have been serving it garnished with hard boiled egg, sour cream, dill, parsley, and some fresh chopped sorrel I reserved for the purpose, plus more salt and pepper. Even if it isn’t quite the real thing, it’s been totally delicious!