:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/q_7VeqXWcmqZETb_qo6L/c30c6148fe60efe0c1b301ef07e8fe.jpeg "Sorrel Stew (Dock Stew)")
Sorrel Stew (Dock Stew)
Some people know it as sorrel, others as dock. This stew is part of my childhood, it's how my mom used to make it. Every time I cook it, I remember her and I'm somewhat transported back to the old days :-)
Ingredients
- 3 handfuls Sorrel fresh leaves
- 500 ml milk
- 500 ml water
- 100 ml cooking cream
- 3 tablespoon special fine flour
- oil
- sugar
- salt vinegar
- 4 pcs egg
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Directions
In the pot, make a classic roux from oil and flour. Add milk, water, and cream for cooking. Bring it all to a boil.
Meanwhile, whisk the eggs and pour boiling water over the sorrel. This is so the leaves reduce their volume.
When the contents in the pot started to slowly boil, we add the bay leaves, season with salt, and let it cook for about 10-15 minutes. Then we taste with sugar, vinegar and if needed further salt it. Finally, we pour in the beaten eggs and finish the stew. The eggs should remain nicely visible in the stew.
The finished dish is served only with bread, but everyone can add a side dish to their liking :-) Enjoy your meal.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/q_7VeqXWcmqZETb_qo6L/6434a7ea5532c3349e844d5a0b8615.jpeg "Sorrel Stew (Dock Stew) - preparation step 1")
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