Sorrel with tomatoes
6 servings
20 minutes
Sorrel with tomatoes is an unusual yet incredibly harmonious combination of flavors born in Russian cuisine. Sorrel adds a pleasant sourness to the dish, while tomatoes enrich it with juiciness and sweetness. The recipe's roots trace back to rural cooking, where fresh herbs and seasonal vegetables were always the foundation of sustenance. The dish has a light, refreshing taste and can serve as a side or a standalone treat. Its ease of preparation and rich aroma make it a great choice for summer tables. Butter adds softness to the dish while greens enhance freshness. Served hot, it allows one to enjoy the richness of flavor nuances. This simple yet surprisingly delicious dish conveys the spirit of traditional Russian cuisine and evokes memories of summer days filled with the aromas of fresh herbs and ripe tomatoes.
1
Wash the sorrel, chop it finely, place it in a pot, add water and a pinch of salt. Bring to a boil, then reduce the heat and cook for ten minutes. Drain the water.
- Sorrel: 2 kg
- Salt: to taste
2
Heat oil in a pan and sauté finely chopped onion on low heat, stirring until soft. Add finely chopped tomatoes and cook, mashing them with a spatula, for another twenty minutes.
- Sunflower oil: 3 tablespoons
- Onion: 1 head
- Tomatoes: 1 kg
3
Mix the contents of the pan with sugar and finely chopped dill and parsley - cook for another two minutes. Serve immediately.
- Sugar: 1 teaspoon
- Parsley: 20 g
- Dill: 20 g