No. 586 — Sorrel Sauce
English historical translation of Molokhovets recipe No. 586 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and cook the sorrel as described in the general note, then rub it through a sieve.
Fry two teaspoons of flour in one spoonful of butter until smooth. Add ½–1 glass of fresh sour cream, a teaspoon of salt and a spoonful of sugar; stir thoroughly.
Add the sorrel purée, mix and heat until very hot but do not let boil.
Serve on its own with dry croutons from Polish white bread, sifted rye bread or black bread; or with bread soaked in milk and fried, poached or chopped eggs, or an omelet.
As a garnish, serve with cutlets, fried liver, fried brains, corned beef, ham and similar dishes. A dish served alone calls for roughly twice as much sorrel as a garnish.
To provide
3–6 Russian pounds of unpicked sorrel Or 1–2 glasses of preserved sorrel ½–1 spoonful of butter ½–1 glass of sour cream | ½–1 spoonful of salt, as listed 1–2 heaped spoonfuls of sugar 2–4 teaspoons of flour |