Sorrel with milk and eggs
6 servings
25 minutes
Sorrel with milk and eggs is a traditional dish of Russian cuisine that combines the freshness of greens with the tenderness of a creamy sauce. Sorrel, known for its sour taste, becomes soft in this recipe thanks to the combination with milk and butter. The dish recalls old peasant recipes where available ingredients were transformed into hearty and aromatic food. Boiled eggs complement the flavor palette, adding richness and textural harmony to the dish. It is perfect as a standalone meal or as an addition to lunch. Serving it with sliced boiled eggs makes it not only tasty but also aesthetically pleasing, while the mild sour-milk flavor provides a sense of comfort and homely warmth.
1
Remove the stems and wash the sorrel leaves. Pour three to four liters of water into a large pot and add one tablespoon of salt. Add the sorrel to the pot, bring to a boil over high heat, and cook for ten minutes. Drain the water. Finely chop the wilted, browned leaves.
- Sorrel: 2 kg
- Salt: to taste
2
Melt the butter in a pot, add flour, and cook, stirring, for two minutes. Slowly pour in the milk while stirring and cook for another four minutes. Add salt and sorrel. Mix well, cover, and simmer on low heat for ten minutes. Meanwhile, boil the eggs hard. Ten minutes after the water boils — they are ready.
- Butter: 50 g
- Wheat flour: 1 tablespoon
- Milk: 500 ml
- Salt: to taste
- Sorrel: 2 kg
- Chicken egg: 12 pieces
3
Lightly beat the yolks, slowly pour in some liquid from the pot to avoid lumps. Then mix this mixture into the sorrel. Season to taste and serve with chopped boiled eggs.
- Egg yolk: 2 pieces
- Salt: to taste
- Chicken egg: 12 pieces