AI-generated image
Sóskafőzelék
Sorrel purée
Sóskafőzelék: sharp Hungarian sorrel purée with milk, served with boiled eggs
Sorrel is one of the first greens of the Hungarian spring, and in April and May grandmothers around Budapest turn armfuls of it into sóskafőzelék, a sharp, lemony green purée softened with milk. It is famous among children for its khaki colour and loved by adults for its tang. The classic plate has halved hard-boiled eggs on top, sometimes with boiled potatoes on the side. Chef's tip: sorrel turns from emerald to olive the moment it hits heat, which is normal; just don't cook it longer than 2–3 minutes or the flavour goes dull too.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the purée
- 1 ⅛ lb sorrel leaveswashed, thick stems removed
- ¾ cup water
- ⅞ oz butter
- 2 tbsp plain flour
- 1 ¾ cups whole milk
- 2 tsp sugar
- 1 tsp salt
To serve
- 4 eggs
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Lower 4 eggs into boiling water and cook for 9–10 minutes until hard-boiled. Cool them under cold water, peel and halve.
10 minStep 2: Put 1 ⅛ lb sorrel leaves and ¾ cup water in a pan over a medium heat, cover and cook for 2–3 minutes until the leaves wilt and turn olive green. Blend until smooth.
3 minStep 3: Melt ⅞ oz butter in the pan, stir in 2 tbsp plain flour and cook for 1 minute. Whisk in 1 ¾ cups whole milk gradually until smooth.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 12 g
- Carbs
- 16 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sóskafőzelék take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Cheese charlotte
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.