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.
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.
- 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.
- 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.
- White wine vinegar: 1.5 tablespoon
