Sorrel

Frankfurter schnitzel is a traditional dish originating from Frankfurt. The dish is very similar to the famous Wiener schnitzel, which is always made with veal, but this version from Frankfurt can be prepared with other types of meat such as pork.... READ MORE

Frankfurter grüne soße mit eiern und kartoffeln is a traditional dish originating from Frankfurt. The dish consists of green sauce, potatoes, and hard-boiled eggs. This famous local sauce is made with a mixture of sour cream, spices, an... READ MORE

Frankfurter Grüne Soße is a famous cold herb sauce from Frankfurt, consisting of sour cream, spices, and herbs. Traditionally, there should be seven herbs in the sauce, and 70% of them should have been grown in Frankfurt. These seven he... READ MORE

Saumon à l'oseille is a French dish consisting of a salmon fillet with sorrel in a creamy fish sauce. It's made with salmon, dry white wine, fish stock, crème fraîche, sorrel leaves, lemon, butter, shallots, and a bit of Marsal... READ MORE

Rūgštynių sriuba is a traditional soup originating from Lithuania. The soup is usually made with a combination of sorrel, chicken stock, potatoes, onions, bacon, bay leaves, salt, and peppercorns. Diced onions and chopped bacon are fried ov... READ MORE

Sorrel soup or green borscht is a hearty, sour-flavored Ukrainian soup made with sorrel leaves, stock, butter, onions, sugar, lemon juice, sour cream, and beaten egg yolks. The soup is also popular in Russia and Belarus, and it can be served warm ... READ MORE

Skābeņu zupa is a traditional sorrel soup. It is made with beef stock, chopped sorrel leaves, pearl barley, onions, potatoes, and lemon juice. Common additions include grated carrots and smoked pork ribs, while hard-boiled eggs and sour cream are ... READ MORE

This Cephalonian dish consists of various greens that are stewed alongside tomatoes and various spices and herbs. The dish typically employs onions, celery, leeks, or spinach, and different choice of wild greens such as chard or sorrel. It is occa... READ MORE

Brochet au four is a traditional fish dish originating from France. The dish is usually made with a combination of pike, onions, garlic, sorrel, butter, eggs, wine, cornflour, heavy cream, breadcrumbs, parsley, thyme, bay leaves, salt, and pepper.... READ MORE

Sauerampfersuppe is a traditional soup originating from the southern parts of the country. The soup is usually made with a combination of sorrel, shallots, butter, flour, chicken stock, heavy cream, egg yolks, salt, and black pepper. The shallots ... READ MORE

Hailing from the island of Corfu, this traditional Greek dish employs greens such as spinach, swiss chard, mustard greens, sorrel, nettles, or dandelion, but the choice is easily adaptable to preference and the availability of ingredients. The gre... READ MORE

Acederas rehogadas is a traditional dish consisting of fried sorrel. The dish is usually made with a combination of sorrel, garlic, white wine vinegar, olive oil, and salt. The sorrel is boiled in water, drained, and chopped. The garlic is saut&ea... READ MORE