Sorrel has a distinct tartness of its own, which is why no lemon is added to this soup. Its tartness comes from oxalic acid, which can curdle the yogurt liaison; the yogurt is therefore tempered and added after the heat is turned off. Do not boil the greens for long; remove them before they turn olive green.
Trim the stem ends and remove any yellowed sorrel leaves. Wash twice in plenty of water, drain, and coarsely chop.
Melt half the butter in a pot and sauté the finely chopped onion until translucent.
Add the water and rinsed rice and bring to a boil. Add the salt, reduce the heat, and cook for 18 minutes.
Add the chopped sorrel to the pot and cook for 6 minutes, then turn off the heat. It is ready when the leaves begin to lose their bright green color; boiling it longer will darken them.
Whisk the yogurt and egg yolk in a bowl. Gradually whisk in hot soup from the pot, one ladleful at a time, to warm the mixture. Stir the warmed liaison into the soup and do not bring it to a boil again; the sorrel’s acidity can curdle the hot yogurt.
Sorrel is high in oxalic acid. Eating it occasionally is traditional and generally not a concern, but avoid eating large amounts or having it often. People with a history of kidney stones should avoid this herb.
Kuzukulağı zaten ekşi, terbiyeye ayrıca limon koymaya gerek kalmadı. Otu en sonda katmak da rengini koruyor. Terbiyeyi tencereye dökmeden önce sıcak çorbayla ılıtmak da gerekiyor, doğrudan katınca yoğurt kesildi ve çorba tanelendi.
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