Fried sorrel

6 servings

20 minutes

Fried sorrel is an unusual yet surprisingly simple dish of Russian cuisine. Its history traces back to traditional village recipes where sorrel was used not only for soups but also in standalone hot dishes. Fried in olive oil and infused with garlic aroma, sorrel acquires a rich, slightly sour taste that pairs wonderfully with white wine vinegar and freshly ground black pepper. The dish is perfect as a side for meat or fish and can also be served as a standalone appetizer with crispy bread. Its zesty flavor enlivens the meal, providing freshness and lightness, while its simplicity makes it accessible even for kitchen novices.

Energy value per serving

• Calories: 279.3
• Proteins: 7.7g
• Fats: 21.5g
• Carbohydrates: 15.7g

Ingredients

• Sorrel: 3 kg
• Olive oil: 6 tbsp
• Garlic: 2 clove
• Salt: to taste
• White wine vinegar: 2 tbsp
• Ground black pepper: to taste

Cooking steps

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. Chop the leaves finely.

   Required ingredients:

   • Sorrel: 3 kg
   • Salt:  to taste

2. Heat olive oil in a pan. Crush the garlic with the flat side of a knife and add it to the oil - cook for a few minutes until the garlic darkens, then remove and discard. Add sorrel and cook, stirring.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Garlic: 2 cloves
   • Sorrel: 3 kg

3. Remove the pan from the heat, drizzle the leaves with vinegar, add pepper, mix, and serve.

   Required ingredients:

   • White wine vinegar: 2 tablespoons
   • Ground black pepper:  to taste