Cold soup from a sorrel with hot potato fritters.

[Izghoga]

Ok it my first...

I am not strong in food list.
Basically I do all approximately .

But it turns out it is tasty.

for soup

Big bunch of a sorrel (Better wild-growing, it more sour)
1 l of a meat broth
1-3 potatoes;
boiled eggs;
salt,
black pepper

It is one of variants...

But I like a summer variant of soup more.

Big bunch of a sorrel (Better wild-growing, it more sour)
1-3 potatoes;
1-2 cucumbers
small bunch of green onions
boiled eggs (if you want it)
salt,
black pepper

As here it is possible to put all greens.

For example.
I like to use borage. (Borago - Wikipedia, the free encyclopedia)
And young nettle. (http://en.wikipedia.org/wiki/Nettle)

But you will not find such plants in winter.


Soup becomes simply.
Clean potato, cut cubes, put in a water (in a broth, in meat case) and cook on average fire of 15-20 minutes.
In the meantime to wash a sorrel , cut out rigid streaks.
When the potato becomes almost soft add it to the pot with a potato broth.
Same with a nettle.
To boil thoroughly 10 minutes on small fire.
Add salt and pepper
I advise cool it.

Add the cucumber, other greens (and eggs) cut by small cubes.

It is ready.

If you don't like appearance. You certainly can use a blender. To make mashed soupe. But the structure will be another.


Then potato fritters.
(In russian it name draniki)

1 kg of a potato (or more)
pork fat (or fry oil)
0,5 bulbs of onion
1 egg
salt

Clean potato and onions.
Rub it in a bowl on a small prickly grater and mix.

Grater like this (perhaps smaller )

The main thing to rub it by hands.
NO any combines and meat grinders!


To rub all other potato, every time adding fresh mashed potatoes and mixing (that wasn't oxidized). To pour in the egg shaken up by a plug, to salt, pepper, well to mix (to add pair of spoons of water if want to receive crackling edges). To fry on strong fire in pork fat, (or oil) spreading on 1-2 table spoon of potato mix on one fritter.

They should become similar to this:

All is ready.

You likely ask why soup and pancakes in one post.
Try them together. And you will understand cold soup and hot potato pancakes why.

 

[GLC]

I grew borage last year. An interesting plant. Tastes like melon, and the blue flowers can be used as color in a salad after the leaves are too mature to use. It came back up on its own in the fall and has survived two mild freezes, so I can try the soup with borage.

For those who have access to sorrel and want to try the soup, avoid uncoated cast iron. Sorrel will react with it. Sorrel is a perennial, so I'll try to get it started this spring.

 

[Izghoga]

Borage.To use only young leaves. To take for a drive them in hands from hairs.
Very useful plant. Often I eat it in salads in the summer. Also I add together with other grasses in light cheese.

I would tell that at it refreshingly cucumber taste.
In Russia it name a cucumber grass.

Yes. It is better to prepare a sorrel in a pan from stainless steel. And to people with a gastritis, an ulcer not to eat many. It rather sour.

 

[CWS4322]

Thanks--I have sorrel in my garden every summer...I just didn't know what else I could do with it. I've been looking for the recipe for marinated eggplant. This is the thread for my take on it...can you help with how to make this--I think the marinade is right, but what about the "how"?

Thanks

http://www.discusscooking.com/forums/f11/marinated-eggplant-76968.html

 

[CharlieD]

I know people grow sorel in their yards, but it is not redily available in the stores, not at any normal price. i have been using spinch to cubstitude and adding just a little bit of lemon juice or sour salt to compencate for the sourness of the sorel. Works just fine.