Traditional Lapad s Oriz (Sorrel with Rice)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring tender sorrel leaves cooked with rice, often enriched with eggs and yogurt for a creamy, tangy flavor. It's a comforting and nutritious meal, perfect for spring and summer when sorrel is in season.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Sorrel500g
- Rice200g
- Onion1 medium
- Eggs2
- Yogurt200g
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh dillfor garnish
Стъпки
- 1
Wash and finely chop the sorrel leaves.
- 2
Wash the rice until the water runs clear.
- 3
Finely chop the onion and sauté it in vegetable oil in a pot until softened.
- 4
Add the chopped sorrel to the pot and cook for 5-7 minutes until wilted.
- 5
Add the washed rice and enough water to cover the ingredients. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked (about 15-20 minutes). Add more water if needed.
- 6
In a separate bowl, whisk the eggs with the yogurt and a pinch of salt. Temper this mixture by gradually adding a ladleful of the hot sorrel and rice mixture while whisking constantly.
- 7
Pour the tempered egg-yogurt mixture back into the pot with the sorrel and rice. Stir well and cook over low heat for another 5 minutes, stirring constantly, until the stew thickens slightly. Do not boil.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh dill.
