Fried sorrel with wine vinegar

6 servings

20 minutes

Fried sorrel with wine vinegar is a vibrant dish of Russian cuisine, infused with the tangy freshness of spring greens. In ancient times, sorrel was used not only in soups but also as a standalone hot dish. Its tart, slightly lemony flavor pairs perfectly with the soft aroma of garlic and the depth of olive oil. The addition of white wine vinegar adds a touch of sophistication, enhancing the natural acidity of the leaves. This dish complements fried meat or baked fish beautifully and can also serve as a standalone side dish. The ease of preparation and rich flavor make fried sorrel an excellent choice for spring and summer menus.

Energy value per serving

• Calories: 374.1
• Proteins: 15.2g
• Fats: 23g
• Carbohydrates: 30.1g

Ingredients

• Salt: to taste
• Garlic: 2 clove
• White wine vinegar: 1.5 tbsp
• Olive oil: 6 tbsp
• Sorrel: 6 kg

Cooking steps

1. Remove the stems and wash the sorrel leaves. Pour 3-4 liters of water into a large pot and add 1 tablespoon of salt. Add the sorrel to the pot, bring to a boil over high heat, and cook for 10 minutes. Drain the water. Chop the leaves finely.

   Required ingredients:

   • Salt:  to taste
   • Sorrel: 6 kg

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 it darkens, then remove and discard. Add sorrel and cook, stirring.

   Required ingredients:

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

3. Remove the pan from the heat, drizzle the leaves with vinegar, heat on low, and serve.

   Required ingredients:

   • White wine vinegar: 1.5 tablespoon