Do you remember the summers in the village when you had to wait for stilbischii with beetroot, – last year’s beetroot was long gone, and new ones are only available after thinning. Meanwhile, the meadows are full of sorrel, so we ate only the white ones at the beginning of summer. It’s an undeservedly overlooked but incredibly refreshing alternative that cools down perfectly on a hot day.
I boil a couple of handfuls of washed sorrel in a small amount of salted water and leave to cool.
I cut half a cucumber, a handful of radishes, onion leaves, and I still need dill, but mine haven’t sprouted yet and they weren’t nearby in the store on purpose 🤷♀️
I pour kefir, vegetables into the sorrel virus and mix. I serve it with a boiled egg and potatoes.
What will be needed for white frosts?
The ingredients are very simple and seasonal:
- sorrel: a couple of handfuls (fresh, washed)
- kefir: of your favorite, suitable for šliboršti about 1l
- cucumber: half a large fresh cucumber
- radishes: a handful of crunchy radishes
- greens: onion leaves (and dill if they have already sprouted in your garden or you managed to find them in the store! 🤷♀️)
- eggs and potatoes: for serving
Production process
The preparation is very similar to ordinary cold borscht, only one additional step appears here – boiling of sorrel.
- Preparation of acids: Place washed sorrel in a small amount of salted water and boil briefly. It is very important to cool them completely after that – we will not pour hot viral into kefir.
- Cutting vegetables: While the sorrel is cooling, cut half the cucumber, radishes and onion leaves (and dill).
- Blending: Pour kefir into the completely cooled sorrel virus, add chopped vegetables and mix everything well.
Serve traditionally, with a hard-boiled egg and hot boiled potatoes on the side. The soft texture of kefir and the natural acidity of sorrel create a perfect balance.
Book recommendation: “Vilnius in your spoon”
This recipe and the memories of the village go well with the gastronomic quests of the Vilnius region. Recently from an online bookstore convenientbuy.lt I received a book as a gift “Vilnius in your spoon”. If you love the historical, traditional and authentic flavors of our region, I highly recommend it – it’s a great source of inspiration in the kitchen.
Chilled sorrel soup
Ingredients
- sorrel: a couple of handfuls (fresh, washed)
- kefir: your favorite, suitable for cold drinks, about 1 l
- cucumber: half a large fresh cucumber
- Radishes: A handful of crisp radishes
- greens: onion leaves (and dill, if they have already sprouted in your garden or you managed to find them in the store! 🤷♀️)
- eggs and potatoes: for serving
- Water and salt for boiling sorrel
Instructions
- Preparation of sorrel: Put the washed sorrel in a small amount of salted water and boil for a short time. It is very important to cool them completely after that – we will not pour hot viral into kefir.
- Cutting the vegetables: While the sorrel is cooling, cut half the cucumber, radishes and onion leaves (and dill).
- Mixing: Pour kefir into a completely cooled sorrel virus, add chopped vegetables and mix everything well.
- Serve traditionally, with a hard-boiled egg and hot boiled potatoes on the side. The soft texture of kefir and the natural acidity of sorrel create a perfect balance.
