29 Aug
Cold sorrel soup
Posted at 19:29h in
Uncategorized by zuzazak If you read this blog, then you may know already that in the summer, just like the Spanish eat gazpacho, we the Polaks, eat
chlodnik. A couple of days ago, we tried something completely different and a little bit naughty – instead of the traditional beetroot, we used sorrel
In the UK, you may need to go to a Farmers’ Market to get some. We picked it from the field oppsite our house. Being the graceful nymph that I am, I quickly picked a good sorrel spot and found a nice little area to park my behind. I soon learnt that my perfect seat was, in actual fact, an ants’ nest. Needless to say that the valiant ants mobilized their forces and fought back the intruder. If you still feel like venturing out and seeing if you can find some, it looks like that down there. To be sure, just chew on a bit of a leaf – if it tastes sour, then you’re in business
Ingredients
150g sorrel leaves (and stalks too)
2 Polish cucumbers (the size of a hand) or 1 English one
Large handful chives
1l vegetable stock
4 eggs
100ml natural yoghurt
100ml single cream
Salt and pepper
Chilli flakes
And those are my grans separating the sorrel from the weeds…so if you’ve picked your own this is the first job. Then, you need to make the stock, whatever kind you’re using. Clean and chop the sorrel, cover with the stock, and allow to cool. In the meantime, hard boil the eggs as well as finely chopping the cucumber and chives. Once the soup has cooled to room temperature, mix everything together, apart from the eggs. Cool for at least an hour in the fridge. When serving, add the eggs and finish off with more chilli flakes. You could add a squeeze of lemon if you like, although you shouldn’t need to. I always do, because if something is sour or spicy, I like to feel it. Anyway, here are a few cool things I saw on our adventure in the fields…
An ants’ nest, not unlike the one I sat on
“Kozak” – A handsome, tasty mushroom we call a Cossack
And a sleepy transformation
