Sorrel with Tomato Sauce and Cheese

Main Dishes | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sorrel with tomato sauce and cheese

Ingredients

Sorrel - 2½ kg
Olive Oil - 6 teaspoons
Spanish onions - 1 head
Tomatoes - 2 lbs
Carrot - 8.8 oz
Dry White Wine - 6 fl oz
Bay leaf - 1 piece
Thyme - 1 piece
Parsley - 1 stalk
Sugar - 1 tablespoon
Garlic - 1 clove
Gruyère cheese - 1.8 oz
Salt - to taste

Step by Step guide

Step 1

Add the sorrel to a pot of boiling water, and sprinkle in a pinch of salt. Cook for five minutes. Drain the water.

Step 2

While the sorrel is cooking, finely chop the onion and garlic, and slice the carrot into thin pieces.

Step 3

Peel the tomatoes and dice them finely. Heat oil in a skillet, add the onion, and sauté over low heat, stirring, until the onion becomes soft. Add the carrot and continue to cook, stirring, for another ten minutes.

Step 4

Add the tomatoes to the skillet and sauté for another eight minutes, then pour in the wine and add the bay leaf, herbs, sugar, and garlic. Season with salt and pour in half a liter of water. Cook over medium heat for twenty minutes.

Step 5

Remove the bay leaf, thyme, and parsley. Allow the vegetables to cool slightly and then blend them until smooth.

Step 6

Place the sorrel in a heatproof dish and drizzle with tomato sauce. Sprinkle with grated cheese and bake in the oven until the cheese melts. Serve immediately.