Featured Food: Sorrel


Sonoma Sorrel Green Borscht


•                4 tablespoons unsalted butter, divided
•                1/2 cup chopped green onions
•                4-6 cups (packed) of chopped sorrel
•                3 tablespoons flour
•                1 quart chicken stock or vegetable stock
•                1 cup (precooked) kidney beans
•                1 cup (precooked) corn
•                1 cup (precooked) diced new potatoes
•                2 egg yolks
•                1/2 cup cream
•                Salt and pepper to taste
•                1/2 cup sour cream or yogurt for garnishing


Melt the butter in a soup pot over medium heat. Add the green onions and turn the heat to medium-low. Cover the pot and cook for ten minutes. While the onions are cooking, pour the stock into another pot and bring to a simmer. Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook ten minutes. Stir occasionally. Mix in the flour and cook over medium heat for about three minutes. Whisk in the hot stock, stirring constantly. Add the corn, beans, and potatoes, and bring this to a simmer. Whisk together the egg yolks and cream. Temper this mixture by whisking it with about one-quarter cup of soup first, then pouring it into the pan. Cook, whisking constantly, until the soup thickens, about five minutes. Do not boil. Garnish each portion with sour cream or yogurt. Serves 4-6.



Recipe by Rachel Crockett