Type what you have

Ingredients

• ✓ sorrel
• potato
• green onion
• spinach
• egg
• salt
• sugar
• white vinegar
• cucumber
• egg
• sour cream
• dill weed

Instructions

1. 1 Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
2. 2 Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
3. 3 Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

By crainny

Ingredients

• ✓ sorrel
• vegetable broth
• white rice
• heavy cream
• salt
• pepper

Instructions

1. 1 In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
2. 2 Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

By BFOULDS

Ingredients

• ✓ sorrel
• black pepper
• salt
• onion
• kale
• chicken breast
• vegetable oil
• vegetable oil
• butter
• water
• salt
• baking powder
• masa harina
• all-purpose flour
• sugar
• salt
• lime
• sour cream

Instructions

1. 1 Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
2. 2 Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
3. 3 Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
4. 4 Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
5. 5 Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
6. 6 Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
7. 7 Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.

By Pablito