Sorrel salad

Sorrel Salad Ingredients

For salad

  1. Sorrel young 1 bunch
  2. Radish 5-6 pieces
  3. Egg 3-4 pieces
  4. Green onion 1 bunch
  5. Parsley 1 bunch
  6. Dill greens 1 bunch
  7. Ground black pepper to taste

For refueling

  1. Sour cream to taste
  2. Sugar to taste
  3. Salt to taste
  • Main Ingredients: Onion, Radish, Eggs, Sour Cream, Greens
  • Serving 3 servings


Stewpan, deep plate, kitchen knife, tablespoon, bowl, colander.

Making sorrel salad:

Step 1: Prepare the eggs.

Rinse and dip chicken eggs in a saucepan, pour clean cold water and place on a stove. Remember to add some salt. Bring water to a boil, and then continue to boil eggs in it. 10-12 minutes. After the specified time, remove the stewpan from the heat and pour hot water out of it, and then substitute the container with all contents under a stream of cold running water. Wait until the eggs have completely cooled, and only after that take them out of the saucepan, peel them and cut them into medium-sized cubes.
Important: one egg can be cut larger and set aside to decorate the finished salad.

Step 2: Prepare the radish.

Rinse the radishes very carefully, remember, it was in the ground, so there is more than enough dirt on it. In washed vegetables, cut a thin root and the remains of the tips. Cut thus prepared radish into small pieces: thin slices or quarters of circles.

Step 3: Prepare the sorrel.

Fold the sorrel in a colander and rinse thoroughly under running water. After that, wait until the grass dries and excess moisture drains. Spread the washed and dried sorrel leaves on a cutting board and cut them into large pieces or, even easier, tear them by hand.

Step 4: Prepare the green onions.

Rinse green onions, brush off excess water and cut it into thin rings, avoiding the whitish part of the feather.

Step 5: Prepare the parsley.

Parsley is best washed in warm water, so it becomes more aromatic and, accordingly, better conveys its smell and taste to the dish. After washing, cut the tufts of grass into small pieces. Rigid stems are best cut and thrown away.

Step 6: Prepare the dill greens.

In the same way as parsley, rinse and chop the dill, leaving stalks aside.

Step 7: We are preparing refueling.

Put in the bowl the amount of sour cream you need and add a little sugar and salt to it so that the dressing is not too sweet. Stir the sour cream, dissolving the spices in it.

Step 8: Mix the sorrel salad.

All the ingredients for the salad: sorrel, radish, green onions, dill and parsley, as well as eggs; put in a deep plate, mix and add black pepper to taste. Pour the resulting sorrel salad with sour cream dressing and try to add a little more salt. If everything is in order with the taste of your dish, then hurry to serve it to the table.

Step 9: Serve the sorrel salad.

Sorrel salad looks great on any spring or summer table. Its refreshing appearance and taste will complement your main dishes, increase your appetite, and therefore no one will leave the table hungry. You yourself will not miss the opportunity to appreciate this healthy salad.
Enjoy your meal!

Recipe Tips:

- Sorrel salad must be seasoned with sour cream, so that the acid contained in the leaves reacts and becomes harmless. Therefore, do not replace the dressing in this salad with the notorious mayonnaise, because it will be displayed not only on the taste of the dish, but also on its benefit.

- Other vegetable ingredients, such as fresh cucumbers or bell peppers, can also go to sorrel salad.

- Very often catches of sorrel salad recipes, similar to the one described above, but with the addition of peeled sweet and sour apple, come across.