Sorrel with Milk and Eggs
Main Dishes • Russian
Description
Sorrel with milk and eggs
Ingredients
- Sorrel 5 lbs
- Butter 0 oz
- Wheat Flour 1 tablespoon
- Milk 15 fl oz
- Whole egg 2 pieces
- Chicken Egg 12 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Remove the stems and rinse the sorrel leaves. Pour three to four liters of water into a large pot and add one tablespoon of salt. Add the sorrel to the pot, bring to a boil over high heat, and cook for ten minutes. Drain the water. Finely chop the wilted, discolored leaves.
Step 2
Melt the butter in a saucepan, add the flour, and cook, stirring, for two minutes. Gradually pour in the milk while stirring, and cook for another four minutes. Season with salt and add the sorrel. Mix well, cover with a lid, and simmer on low heat for ten minutes. Meanwhile, boil the eggs until hard-boiled. They will be ready ten minutes after the water starts boiling.
Step 3
Lightly beat the egg yolks, gradually add a bit of the liquid from the pot, taking care to do it slowly to avoid lumps. Then mix this combination into the sorrel. Season with salt to taste and serve with chopped hard-boiled eggs.
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