Sorrel Pyrizhky

I am always on the lookout for new ways I can use what I grow, and I have an abundance of french sorrel. I happened upon a post on Reddit from someone who was asking where they could find this vegetable, as it is an ingredient used in eastern European cooking, including Ukraine which is part of Adam’s heritage.

Intrigued, I offered for the original requester to pick some up, but also asked how they use it, since a cursory online look only revealed a green borscht. Apparently it’s also used with chopped boiled eggs and potato in traditional fried hand pies so I set out to make it! Sorrel is tangy and has a distinct “green” flavor so they did warn it is a bit of an acquired taste. I served it with some sour cream which helped mellow out the tanginess.

The dough is a simple and very forgiving hot water dough (flour, cup sub-boiled water, butter, salt), so that it wouldn’t be too hard to work with. The filling is simple–chopped hardboiled eggs (from my chickens) and minced sorrel greens, to which you could add boiled potato, mushroom, or onions to and then deep fried until golden.