Sóska

Sóska is a culinary term originating from Hungarian cuisine, referring to sorrel. Sorrel is a herbaceous perennial plant characterized by its tart, lemony flavor, which is a prominent feature in the dishes where sóska is used. The plant itself is known for its vibrant green leaves and is often found growing wild in meadows and pastures.

In Hungarian cooking, sóska is primarily used to impart a distinctive sourness to various dishes. It is famously incorporated into sóska leves, a popular Hungarian sorrel soup. This soup is typically made with a base of broth, often chicken or vegetable, with chopped sorrel leaves added to create its characteristic tang. Cream or sour cream is frequently stirred in to temper the acidity and add richness, making it a comforting and refreshing dish, especially in the spring and summer months.

Beyond soup, sóska can also be used as a flavoring agent in other savory dishes, such as stews or sauces, and is sometimes paired with meats like lamb or pork to cut through their richness. The leaves are typically cooked, as raw sorrel can be quite intensely sour. The plant's oxalic acid content contributes to its sharp taste. While most commonly associated with Hungarian cuisine, sorrel is utilized in various European culinary traditions, often prepared in similar ways to enhance or balance flavors.