Skip to content
- Add boiling water to wild sorrel and drain it twice.
- Cut in small pieces and open up the braids.
- To the pot of boiling water, add the pre-soaked and drained sorrel and cook for 10-15 minutes and then drain (you can keep the water for making soup).
- Next, sauté chopped onions with butter or olive oil.
- Add a tablespoon of flour to the onions and stir until the colour is golden.
- Add the drained sorrel to the sautéed onions and stir well.
- Add some salt, one clove of minced fresh garlic, and chopped walnuts to taste.
- Garnish with pomegranate seeds or squeeze some lemon on it.
- Serve hot or cold and enjoy.
