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Hungarian Sorrel Dishes

Hungarian Sorrel Dishes

Karolina Tima Szabo

Sóska soufflé

½ lb sóska
3 dinner rolls soaked in milk
3 egg yolks
2 egg whites, beaten
1 Tbsp butter
2 Tsp lard
1 tsp salt
½ tsp pepper

 

  1. Preheat oven to 350 °.
  2. Clean leaves by folding them in half and pull the stems out.  Wash a few times in cold water.
  3. Heat lard in pot, add leaves and cook until puréed, stirring constantly.
  4. Squeeze excess milk out of the rolls.  Mush rolls and add to the sóska purée.
  5. Mix two egg yolks with a wooden spoon until smooth.  Beat two egg whites.  Mix in yolk, salt and pepper, add to purée, mix and fold in egg whites.
  6. Grease (with butter) and flour mold.  Pour in purée mixture.
  7. Add 2” water in a baking dish.  Put mold in water uncovered and steam for one hour.
  8. Turn out on a serving dish.
  9. Mix 1 egg yolk smooth and add 2 Tbsp sour cream.  Pour over mold before serving.

Sóska with sour cream

1 lb sóska
2-3 Tbsp lard or butter
1/3 cup flour
1 cup broth
1 cup sour cream
Salt
Sugar
  1. Clean and cook sóska as in soufflé until puréed.
  2. Add salt and sugar.
  3. Mix flour in broth until smooth.  Strain if lumpy.  Add to sóska mixture.
  4. Bring to a boil.
  5. Add sour cream, bring to a boil.

Serve as a side dish with meat and potato, or as a main* dish with eggs.

*Turn heat on to low.  Break 3-4 eggs into purée.  Cover and cook slowly without mixing it until eggs are cooked.


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