Ingredients: Chopped Sorrel Leaves, Water, Salt.
Throughout Eastern Europe, sorrel is both domesticated and grown wild, and spring is the best time to pick the young tender leaves. Sorrel finds its way into soups, sauces (especially with salmon), stuffings, and, when young and tender, it is eaten raw in salads similar to baby spinach.
Treat yourself with delicious Classic Polish /Ukrainian Sorrel Soup – Green Borsch / Zupa Szczawiowa
Vol: 300ml / 10.1oz
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