sour leaf soup

Roselle or Sour Leaf is grown in tropical and subtropical regions. To make the soup, heat a 4- or 6-quart (3.6- or 5.4-liter) Dutch oven or heavy-bottomed pot over medium heat. If a sour soup is not served, some other kind of soup takes its place; maybe a light chicken broth or a veggie broth with watercress, sometimes a thin lentil broth. Add the onion and sauté until transluscent. The flavor of the flowers buds/leaves are sour tasting and work well with pickling, curries, or … Sour soup is one of the first Burmese dishes I tried to make at home when we first moved here. Here is an example of a traditional meal served with a light vegetable broth. Heat oil in a large pot over medium heat; add garlic and cook until soft. It can be grown as a summer crop in temperate regions. Add 3 c vegetable broth, carrots, tomatoes and purée, tomato paste, ketchup, sugar and the bay leaf. Ukrainian Sour Leaf Borshch (sorrel / Shchavlevyi Borsch) In Eastern Europe sorrel is known as sour grass. Burmese say "chin baung ywat" which is translated into "sour leaf." DIRECTIONS. It makes a delicious soup at Easter because sorrel is one of the first vegetables to appear in the spring garden.

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