Comments on: Real German Cuisine Challenge: Sauerampfersuepple

By: Christina Geyer

Christina Geyer — Mon, 20 Jul 2009 10:21:42 +0000

@naturelady: I think it’s the veins, but mixing it in with spinach, or arugula, would definitely help too.

By: naturelady

naturelady — Tue, 14 Jul 2009 06:23:49 +0000

Very interesting about the bitter-ish taste. I imagine you’d want to remove all the the thicker veins — I do that with all greens. ALSO, the picture of your plant looks a bit like chard to me –I just looked it up on Wikipedia to check on nomenclature, but Chard’s scientific name is Beta vulgaris, while Sorrel or Dock is Rumex acetosa — and they are not closely related to each other (different plant families)… Greens are chock full healthy, and I’m always looking for new ways to serve them! I found a good reference describing and comparing a number of different greens, incl chard, which was described as “slightly bitter”: http://www.foodreference.com/html/art-greens.html

Anyway, one way to make it a less bitter soup would be not only to remove the veins, but also to mix in some milder greens, like spinach…
PS: THanks for putting Gruene Sosse on the list!!!
I’ve introduced my family and even a few of my Alaskan friends to Potatoes with Gruene Sosse and salmon, and have converted a few sceptics already…
.-= naturelady´s last blog ..Gardening w/ youngsta =-.

By: CN Heidelberg

CN Heidelberg — Mon, 06 Jul 2009 19:45:22 +0000

Oh, I forgot to comment on the Dickmilch! I bought that stuff at the store a while back and made a recipe with it which turned out really great! I’ve been meaning to blog about it but I made it right before some crazy life events and never got around to it. So I bet it will be good

CN Heidelbergs last blog post..Tidbits for the weekend

By: Christina Geyer

Christina Geyer — Mon, 06 Jul 2009 18:56:47 +0000

@CN Heidelberg: I’ve never had green sauce, but everyone raves about it, so I’m excited to try it!

@stephanie: I didn’t “stem” the bigger leaves. All I did was cut off the stems. Maybe that made some difference. But I also think it was the variety. I used the smallest leaves for the raw sliced stuff on top, since I’d read online that the bigger leaves could be bitter, and they were a little bitter as well. It wasn’t horrible though, okay, Rainer complained about the bitterness, but I didn’t find it unpleasant. Maybe if I see the all green variety in a store sometime, I’ll try this recipe again just to see if that was the problem.

By: Stephanie

Stephanie — Mon, 06 Jul 2009 11:07:29 +0000

My sorrel soup didn't turn out bitter at all - so maybe it was the variety you used (did you "stem" the leaves? Sometimes you have to take the "bone" out of big leaves to take away more of the bitterness). My leaves were very small and tender - sorry that I didn't get a picture of them! Stephanies last blog post..Sauerampfersüpple (Sorrel soup)

By: CN Heidelberg

CN Heidelberg — Mon, 06 Jul 2009 09:19:01 +0000

Hmm, we never found this green and soup didn't sound good in such humid weather. I'm very curious about it though. I'm super excited for green sauce!!! We've made that a few times and I love it! (Damon just asked the lady at the farmer's market to give him the ingredients for green sauce...so we don't even know what it was!) CN Heidelbergs last blog post..Tidbits for the weekend

By: Christina Geyer

Christina Geyer — Mon, 06 Jul 2009 06:57:49 +0000

They were a little sour with a slight bitter aftertaste. Maybe it was the variety, or that I used the big leaves too. Hmmm…

By: rita

rita — Mon, 06 Jul 2009 06:48:34 +0000

i wonder why it tasted bitter. i’ve only eaten sauerampfersuppe on rare occassions becaues my great-grandmother was the only one in our family who made this. but it always tasted slightly sour. have you tried one of the sorrel leaves before you cooked them? did they still taste sour?