Sorrel soup with smoked meat
5 servings
150 minutes
Sorrel soup with smoked meat is a true reflection of Estonian culinary traditions, where simplicity and richness of flavor harmoniously combine. Smoked pork ribs give the broth a deep aroma with hints of smokiness, while oatmeal makes it nutritious and thick. The brightness and acidity are added by sorrel, which pairs well with fresh ramsons. Carrots and onions sautéed to a golden color fill the dish with gentle sweetness, while lemon juice emphasizes its freshness. Seasoned with aromatic dill and served with chopped egg, this soup warms the soul and fills you with strength. The dish is perfect for spring and early summer when fresh herbs are abundant. Estonians love to freeze sorrel and ramsons to enjoy this wonderful taste even in the cold winter months.
1
Cook a broth from smoked ribs over low heat, where there is enough meat. During cooking, add pepper and bay leaf to the broth. Slightly cool down and strain the broth from the ribs. Remove the meat from the ribs.
- Smoked pork ribs: 1 kg
- Bay leaf: to taste
- Ground black pepper: to taste
2
Boil the oatmeal in broth until soft. Add smoked meat (if there isn't enough meat on the ribs, buy quality homemade smoked ham and add it).
- Oatmeal: 180 g
- Smoked pork ribs: 1 kg
- Smoked pork ribs: 1 kg
3
Sauté onion and carrot in a hot pan. Add to broth and bring to a boil. Then add washed and chopped sorrel and fresh wild garlic. Cook until the carrot is soft. If necessary, add salt and pepper. If the soup is not sour enough, add a little lemon juice. Serve with chopped egg and fresh dill. In spring, you can freeze wild garlic and sorrel to prepare soup in winter.
- Onion: 1 head
- Carrot: 2 pieces
- Sorrel: 400 g
- Wild garlic: to taste
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 4 pieces
- Dill: to taste