Frankly speaking, I have no idea when the season is for sorrel in Russia, but I know for sure that there is no such season in America at all.
It is simply not grown here, and in the eyes of Russian immigrants, it is a terrific “contraband”.
One day I finally found and bought myself a “bouquet” of wonderful and fresh sorrel.
And I thought to myself, “why not come up with a soup based on it?”
All oxalic acid based soups that I’ve eaten usually consist of potatoes, water, sorrel, and eggs.
In a word, skillful chefs combined subtle and sour flavors.
Not so bad, right? But I, as always, want something more than just potatoes and water, so I came up with a sweet and sour soup, combining sorrel, vegetables, and sweet pepper with green peas.
It’s incredibly delicious and unusual! I promise that you will like it!
Ready? Set? Let’s go cooking!
We will need: (3 servings)
2 1/2 cups (750 ml.) vegetable broth or water
A large bunch of sorrel (you can use frozen)
1/4 colored sweet pepper
3 tbsp. green peas (I use frozen)
1/2 tsp fennel seeds
Black pepper and salt to taste
Olive oil for frying
Cut all the vegetables into cubes. Make the zucchini a little larger than the rest, because they boil quickly. Fry the vegetables in a saucepan for a few minutes, or until the onion is clear. I do everything in the one saucepan since I’m too lazy to wash a frying pan afterward, hee-hee, but you can do everything “according to the rules” and fry the vegetables in a frying pan, and then transfer them to a saucepan if you like.
Add salt, pepper, seeds.
Cut the sorrel
Cover with broth and put it on to boil.
After 3 minutes add peas. Cook 3 minutes more.
A fresh, fast, tasty and healthy soup!