RUSSIAN SPINACH AND SORREL SOUP
This Russian Spinach And Sorrel Soup recipe is an easy soup to make with healthy ingredients.
Provided by Cook It Simply
Categories Soups Spinach recipes
Number Of Ingredients 13
Steps:
- Wash the spinach very thoroughly, using only the crisp, fresh and tender leaves and removing all but the thinnest stalks.
- Remove the stalks from the sorrel, wash and set aside.
- 3 .Sweat the spinach in a covered saucepan for 2 minutes with a pinch of salt and no added water. Place the spinach in a sieve and refresh under running cold water; squeeze out all the moisture. Puree in the food processor.
- Sweat the finely chopped onion, carrot and parsley in the butter for 10 minutes over a low heat in a large covered saucepan, stirring at frequent intervals. Stir in the flour and continue stirring while cooking for about 30 seconds.
- Remove from the heat and pour in all the boiling stock at once; beat vigorously to prevent lumps forming.
- Stir in the pureed spinach, the bay leaf and a few whole black peppercorns, these last 2 tied in a small piece of muslin. Simmer gently for 10 minutes; shred the sorrel leaves into a chiffonade, add to the soup and simmer for a further 10 minutes, stirring occasionally.
- Draw aside from the heat, remove the peppercorns and add salt to taste.
- Slice the hard-boiled eggs thinly; make the smetana by mixing the stiffly beaten cream, the soured cream and a little lemon juice to taste.
- Ladle the soup into individual heated soup bowls; place 1 tbsp of the smetana in each and float the egg slices on top (one egg per serving). Serve at once.
Nutrition Facts : Calories 1383 kcal, Carbohydrate 98 g, Protein 79 g, Fat 85 g, SaturatedFat 45 g, TransFat 1 g, Cholesterol 860 mg, Sodium 2319 mg, Fiber 32 g, Sugar 20 g, UnsaturatedFat 32 g, ServingSize 1 serving
SPINACH AND SORREL SPANAKOPITA
Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.
Provided by Kemp Minifie
Categories Appetizer Feta Spinach Phyllo/Puff Pastry Dough Green Onion/Scallion Oscars
Number Of Ingredients 14
Steps:
- Make Filling:
- Cook spinach according to package instructions. Drain in a colander, then refresh under cold running water to stop the cooking, and drain well again. Transfer spinach to a clean kitchen towel (not terry cloth) twisting the ends together, and squeeze as much liquid as possible from the spinach. Transfer spinach to a large bowl.
- Cook scallions with 1/4 teaspoon salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when heated). Add sorrel mixture to spinach and stir well.
- Stir in yolk, then feta, nutmeg, dill, and salt and pepper to taste and combine mixture well.
- Form and Bake Phyllo Triangles:
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush all over with some butter. Cut buttered phyllo stack lengthwise into 4 strips, each about 3-inches wide and 17- inches long.
- Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Brush triangle all over with butter. Put triangle, seam side down, on parchment-lined sheet. Make more triangles in same manner, using all of phyllo.
- For best results, freeze spanakopita until firm, about 20 minutes.
- Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
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