Sorrel (Hungarian: sóska) is a leafy veg similar to spinach, but its taste is mild sour. To balance out the acidity, we add little bit of sugar to the sorrel sause. The Hungarian Sorrel Sause (sóskamártás) has a very specific sweet, sour and vegetal taste.
We grow sorrel in our garden. It is perennial.
Servings: 4 people
- 8 cups sorrel leaves fresh
- 2 cups sour cream (Hungarian: tejföl)
- 2 tablespoons plain flour
- pinch of salt
- 1 tablespoon sugar
- Wash sorrel leaves, then remove center ribs and stems.
- In a large pot cook the sorrel with the little water.
- In a medium bowl mix 2 tablespoons flour with ½ cup water until smooth. (Use a whisk.)
- Add the flour mixture to the cooked sorrel leaves. Mix it well and use a whisk.
- Add the sour cream, sugar and salt to the sorrel. Mix it well and simmer for 2 or 3 minutes.
We eat the sorrel sauce (sóskamártás) with boiled eggs or oven baked chicken breast.