|Sorrel Leaves and Parsley.|
Traditionally, sorrel is the main ingredient in the Eastern European soup called Schav, or Green Borscht. I don't recall ever tasting it in my childhood, probably because no sorrel was available: we just had spinach or beet borscht. Sorrel (oseille in French) is also an ingredient in the very famous dish "Saumon à l'oseille façon Troisgros" -- that is, salmon with sorrel puree in the style of the Troisgros brothers, who owned a famous restaurant in Roanne, France, and were pioneers of the Nouvelle Cuisine in the mid-twentieth century.
|Our dinner tonight: pan-broiled steak, potatoes in olive oil dressing, and sorrel puree.|