Chłodnik Szczawiowy na Serwatce (Sorrel Borscht with Whey)
Chłodnik Szczawiowy na Serwatce (Sorrel Borscht with Whey) is a traditional Polish recipe for a classic soup of sorrel leaves cooked in whey and sour cream that's served with potatoes and halved hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Polish version of: Sorrel Borscht with Whey (Chłodnik Szczawiowy na Serwatce).
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Ingredients:
720ml whey (if you have no whey, see the recipe for how to make whey)
250ml sour cream (at room temperature)
250g sorrel leaves, finely shredded
4 tbsp butter
3 tbsp plain flour
1 tbsp butter
salt and freshly-ground black pepper, to taste
fresh dill, chopped, to garnish
3 eggs, hard-boiled
cowslip flowers and dog violet flowers to garnish
Method:
Add the whey to a pan and bring to a boil, then take off the heat and whisk in the sour cream. Scatter the flour over the top and whisk briskly into the mixture, ensuring there are no lumps. Return the mixture to the hob, stir to ensure everything is thoroughly blended then bring back to a boil before taking off the heat and setting aside to cool.
Melt the butter in a pan, add the sorrel leaves and stir to coat. Now add 4 tbsp water, cover the pan and stew gently for about 10 minutes. Take off the heat and set aside.
Combine the cooked sorrel leaves with the cooled whey. Season to taste then pour into a bowl and garnish with the dill. Serve the sorrel stew with potatoes and hard-boiled egg halves (halve them lengthways).
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