Every year, I look forward to spring just so I can make this dish. The main ingredients are sorrel and nettle. The sorrel gives a pleasant lemony flavor and the nettles add the substance, texture and protein to the dish. It is a simple recipe to make, the hardest part is really to find the sorrel and the nettles. Our ancestors regularly ate them in the spring but today unfortunately they are seldom available in stores. My recipe is based on the Hungarian sorrel stew recipe (sóska fözelék) with the addition of the nettles. Years ago, I could not find any recipes that had nettles so I decided to experiment. In my opinion, the results are fantastic.
Before I post the recipe, I would like to talk about nettles and sorrel. Nettle is like the super food of the US and Europe. When I think of Nettles, two things come to my mind: nutritive tonic and the kidneys. It is very high in protein, vitamins, and minerals and makes a nutritious food for sure. With its sharp, tangy taste, sorrel adds zest to dishes. However, it is not just added for its flavor but it is also a nutritious goodness. Sorrel is a green leafy vegetable with packed with vitamins and minerals. No wonder our ancestors frequently included them in their diet.
RECIPE
INGREDIENT
- 1 lb of washed sorrel or you can use spinach too but the dish will taste differently.
- 1/4-1/2 lb washed nettles (the nettles should be fresh and stingy but they will not hurt your mouth after you cook them).
- vegetable oil (I like sunflower)
- 2 strips of bacon (optional)
- 1 onion, finally chopped
- 2 cloves of garlic, mashed
- 1 tsp sweet Hungarian paprika (powder)
- few springs of dill, chopped
- about 2 cups cold water, vegetable or meat stock (preferably home-made)
- 1/4 cup sour cream
- 1 tsp salt or to taste
- freshly ground pepper
PREPARATION
- Saute the onions in some oil until translucent and can smell the wonderful aroma of the onion.
- If desired add bacon and render until crisp.
- Keeping the oil warm add the paprika and the garlic, mix for 1 minute and add cold water or stock.
- Add sorrel and nettles.
- Bring to a boil.
- Turn the heat down and cook on low heat for about 15 minutes.
- When done, take off heat and let the dish cool off.
- Add salt, sour cream and black pepper.
- Cream with an immersion blender. Here you are trying to create a sauce with a little texture.
- Serve on mashed potatoes along with fried eggs or hard boiled eggs. Sprinkle dill on top.
enjoy! Jó étvágyat!
SOURCES
- https://www.livestrong.com/article/350785-stinging-nettles-nutrition/
- Paul Pitchford: Healing with Whole Foods
- Matthew Wood: The Earthwise Herbal
- https://www.organicfacts.net/health-benefits/herbs-and-spices/sorrel.html
- http://www.urbancultivator.net/learn-about-sorrel/
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