Stuffed Moldovan Flatbreads with Dill and Sorrel

 

Ingredients:

• 1 cup kefir
• 1 cup plus 1 1/2 tbsp. vegetable oil
• 1 ¹⁄₂ tsp. white wine vinegar
• 1 ¹⁄₂ tsp. sugar
• ¹⁄₂ tsp. kosher salt, plus more to season
• 2 ¹⁄₂ cups all-purpose flour, plus more for dusting
• 1 tsp. baking soda
• 1 bunch of spring onions, roughly chopped
• 1 bunch of dill, roughly chopped
• 1 bunch sorrel/parsley/spinach, roughly chopped
• 2 eggs
• Freshly ground black pepper

Preparation:

1. In a large bowl, combine the kefir with 1 ¹⁄₂ teaspoons of the oil, the vinegar, sugar, and 1 ¹⁄₂ teaspoons of salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide the dough into 4 balls and cover with a kitchen towel.
2. For the filling, in a medium bowl, stir the spring onions, dill, and sorrel with the eggs, salt, and pepper.
3. On a lightly floured work surface, work with one ball of dough at a time, and roll the dough into an 8-inch circle. Spread one-quarter of the filling in the middle of the circle and then fold in all sides to make a 4-inch square, sealing the dough where the edges meet. Roll the dough packet into a 6-inch square, and then fold each corner inward to meet in the middle of the square. Roll the dough into a 6-inch hexagon, and cover with a kitchen towel. Repeat rolling and filling the breads with the remaining dough balls and filling.
4. Heat the remaining 1 cup of oil in a 12-inch skillet over medium heat. Working with one dough packet at a time, fry the bread, flipping once halfway through, until golden brown on the outside, and an instant-read thermometer inserted in the middle of the bread reads 200°, about 6 minutes. Transfer the bread to a rack to drain and repeat frying to make the remaining breads. Let cool for 5 minutes before serving.

https://www.saveur.com

 

Creamy Sorrel Soup

Ingredients:

• 2 tablespoons unsalted butter
• 1cup yellow onion, finely diced
• 1/4 cup carrots, peeled and finely diced
• 1/4 cup celery, washed, trimmed and finely diced
• 2 cups starchy potatoes, finely diced
• 1/3 cup basmati rice
• 4 cups vegetable broth
• 1 cup cream
• 2 1/2 cups sorrel, washed, spun dry and chopped
• 2 teaspoons fresh thyme, minced
• Kosher salt and fresh ground pepper

Instructions:

1. Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
2. Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
3. Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
4. Serve

https://food52.com/recipes/19001-creamy-sorrel-soup

Polish Sorrel Soup

Ingredients:
• ½ lb. sorrel
• 1 Tbls. Butter
• 3 Tbls. Water
• 4 cups broth
• 3-4 Tbls. Flour
• 2 cups milk
• 2 raw egg yolks
• 1 Tbls. soft butter
• salt and pepper, to taste
Chop sorrel, and add to a skillet along with 1 Tbls. Butter and 3 Tbls. water. Simmer on low heat under cover for 10 minutes.

Force mixture through a sieve into 4 cups broth and simmer a few minutes longer. Dissolve 3-4 Tbls. flour in 2 cups milk and add to the pot. Simmer briefly, then remove from heat. Fork-blend 2 raw egg yolks with 1 Tbls. soft butter, adding several tablespoons of the soup and stirring until smooth. Add back to the pot. Add salt and pepper, to taste.
(from: http://www.netcooks.com/ recipes/Soups/Zupa.Szczawiowa.(Sorrel.Soup).html)