Sorrel with Milk and Eggs

Main Dishes | Russian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Sorrel with milk and eggs

Ingredients

Sorrel - 4 lbs
Butter - 1.8 oz
Wheat Flour - 1 tablespoon
Milk - 17 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.