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Sorrel puree
1 serving
Go through the sorrel, wash, cook in a small amount of salted water with vegetable oil, recline in a colander and wipe through a sieve. Pour milk into the sorrel decoction, put the flour, mix until smooth, add the strained sorrel, crushed garlic, nuts and pepper. Bring the mixture to a boil, stirring constantly, warm up for 3 minutes, add brynza, let it dissolve, mix and remove from the heat.
Go through the sorrel, wash, cook in a small amount of salted water with vegetable oil, recline in a colander and wipe through a sieve. Pour milk into the sorrel decoction, put the flour, mix until smooth, add the strained sorrel, crushed garlic, nuts and pepper. Bring the mixture to a boil, stirring constantly, warm up for 3 minutes, add brynza, let it dissolve, mix and remove from the heat.
sorrel - 1 kg, vegetable oil - 4 tbsp. spoons, flour - 4 tbsp. spoons, brynza - 4 tbsp. spoons, walnut - 4 tbsp. spoons, milk - 1 cup, garlic - 3 wedges, black pepper ground to taste, salt to taste
