Soska Soup

7 08 2010

Say what? Soska? What’s that? It’s the Hungarian word for Sorrel. Pronounced ‘shoshka’. This leafy green is also called szczaw in Polish, pronounced ‘shrtav’. It’s also called Spinach Dock and Sour Dock. I grew up calling it soska. It is a perennial so it comes back each spring and like rhubarb, it is a staple in a European garden. Another favourite soup of mine, Soska Soup, reminds me of summer, even late spring.

It’s Saturday, my plans changed and I haven’t spent much time in the kitchen since starting my new contract. What to do? Make soup from the fresh ingredients in our garden. I called mom, at the same time as doing paper work she rattles off the recipe and decides to make her own pot of soup.

Soska Soup

1/2 small onion, diced (No onion? I used chives from our garden for a mild onion flavour)

1 tbsp butter

2-2 1/2 c Diced Potato

4 c Filtered Water + 1 c for thinning soup

1 Bay Leaf

1-2 Chicken Bouillon Cubes (there are veggie ones available)

1 tsp Chopped Fresh Dill

5-6 c chopped soska

2/3 – 1 c Sour Creme

Flour or Kuzu for thickening soup

Saute the onion in butter until browned (or lightly saute the chives). Add potatoes, 4 cups of water, bay leaf, bouillon, dill and simmer until potatoes until they are soft. Taste for flavour? Add the soska, 1/2 cup of water and the additional bouillon if you’d

like. Cook it down, about 15 min. Add sour creme and warm it through. The soska releases water so if it is too thin, dissolve a tablespoon of flour or kuzu in a small amount of warm water and then add it to the soup. If the soup is too thick you can thin it by adding the other 1/2 cup of water and then some creme or more water. I ended up using 1 cup extra of water (total 5 cups) and it was perfect. I added it with the soska all at once because the water was quite low after cooking the potatoes. When I added the sour creme it was the perfect consistency.

Serve with fresh cracked pepper and whole grain toast or a sour dough bun.

How is your first Saturday of August?

Eat well, Be well,

Nat

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