Ingredient list

Sorrel is a perennial herb with a distinctly tart, lemony flavour, resulting from its oxalic acid and ascorbic acid content. It grows wild in meadows and fields but is also cultivated in gardens. In the kitchen, the young spring leaves are the most tender and flavourful. Sorrel is commonly added to soups, most notably the classic sorrel soup with egg, as well as sauces for grilled meats, salads, and stuffings. When cooked, it loses significant volume and turns an olive-green colour. Rich in vitamin C and iron, sorrel should be consumed in moderation by people prone to kidney stones due to its oxalate content.

Soup noodles are a type of pasta in the shape of thin strips or other small forms, intended primarily for cooking in soups. They are made from wheat flour and eggs, or without eggs in an egg-free variant. They are available in various sizes, from very thin vermicelli to wider types. Once cooked, they are soft but still retain a slight bite. They are added especially to beef, chicken, or vegetable broths, where they give the soup added heartiness and texture. They are quick to prepare, cooking takes just a few minutes. They are a beloved part of home-cooked and restaurant soups around the world.

Koření na polévku je směs sušené zeleniny a koření určená k dochucení polévek, omáček, dušených pokrmů a dalších jídel. Obvykle se skládá ze sušené mrkve, petrželky, celeru, cibule, rajčat a různých bylinek, doplněná solí a glutamát sodný jako zpevňovač chuti. Prodává se ve formě prášku, granulí nebo kostek bujónu. Oblíbenou součástí pro rychlou přípravu jídel, protože okamžitě dodává pokrmům plnou a vyváženou chuť. Při použití je dobré sledovat množství soli v receptu, protože koření na polévku obvykle obsahuje významné množství. Mnoho značek vyrábí tuto směs s mírně odlišným složením.

Sour cherry is a small stone fruit with a distinctly tart flavour, originating from the Caucasus and Asia Minor regions. Unlike sweet cherries, sour cherries have a higher acidity, which makes them particularly well suited to cooking. They are used to make jams, compotes, marmalades, fillings for pies and cakes, and an excellent cherry liqueur. Fresh sour cherries can also be eaten raw, but their full flavour is best appreciated after cooking or preserving. They are rich in vitamin C and antioxidants. The fresh sour cherry season typically runs from June to July. outside of season they are available frozen, dried or preserved.

Cherry brandy is a traditional fruit spirit made by distilling fermented sour cherries. It has a pronounced cherry aroma, a lightly tart and fruity flavour, and a strong alcoholic note. The alcohol content typically ranges between 40-50%. The best-known variety is the German Kirschwasser, though cherry brandy has a strong tradition throughout central and eastern Europe as well. In the kitchen it is used for flambéing, in fondues, chocolate desserts and bonbon fillings. It is also an essential ingredient in the classic Black Forest gateau. Quality cherry brandy is made without added sugar or colouring, with the flavour coming purely from the fruit.

Sour cherry compote is a preserved treat made from sour cherries kept in a sweet syrup. It is prepared by cooking fresh or frozen cherries with sugar and water, sometimes with added spices such as cinnamon or cloves. The result is soft, juicy cherries with a pleasantly tart flavour and a deep red colour. In the kitchen, it is used as a filling for cakes, pastries and pancakes, and also works well as a side dish with meat, game or roasts. The syrup can be used to make sauces, dressings or drinks. Sour cherry compote is a popular homemade preserve as well as a widely available store-bought product.

Sour cherry ice cream is a popular ice cream flavour with the distinctive tangy taste of sour cherries and an intense red-purple colour. It is made from sour cherry juice or purée, milk or cream, sugar and eggs. The combination of a creamy base with the tartness of sour cherries creates a refreshing flavour contrast. In the kitchen it can be used as part of desserts, for example in sundaes, parfaits or as an accompaniment to cakes. It is also excellent paired with chocolate, vanilla ice cream or whipped cream. Sour cherry ice cream is particularly popular during the summer months and can easily be prepared at home using an ice cream maker or a freezer.

Sour cherry jam is a fruit preserve made from sour cherries, sugar and pectin, with a characteristic deep red colour and a pronounced tangy flavour. In the kitchen it is used as a filling for cakes, roulades and pancakes, but it also tastes great as a spread on bread or toast. It pairs well with richer cheeses, yoghurt and ice cream. It combines beautifully with chocolate, almonds or vanilla. Homemade versions can be prepared with minimal sugar to preserve the natural fruity acidity. Shop-bought varieties are available year-round. Sour cherry jam is particularly popular in Czech, Slovak and Hungarian cuisine.

Sour cherry syrup is a sweet, deeply colored syrup made from sour cherry juice or concentrate, sweetened with sugar. It has a characteristic tart, full flavor that sets it apart from sweet cherry varieties. In the kitchen, it is used as an ingredient in desserts, ice creams, pancakes, and milkshakes. It pairs wonderfully with yogurts, cream cheese fillings, and whipped cream cakes. It is also used to prepare non-alcoholic drinks and lemonades. Thanks to the natural acidity of sour cherries, it adds a fresh fruity note to dishes. Once opened, store in the refrigerator.

Sour cream is a dairy product made by fermenting cream with lactic acid bacteria. It is produced industrially either by fermentation in tanks or directly in individual pots. It is used in cold dishes for direct consumption, in dressings and no-bake cakes, as well as in cooked soups and sauces. In Eastern European cuisine, it is traditionally stirred into soups such as borscht or solyanka. It is nutritionally valuable, containing milk proteins and vitamins, while generally being lower in calories than fresh double cream. The similar French product crème fraîche is made differently and is less acidic.

Buttermilk is a fermented dairy product made by culturing milk with lactic acid bacteria. It has a thicker consistency than regular milk, a mildly tangy flavour and a refreshing quality. In the kitchen, it is widely used in batters for pancakes, pikelets or muffins, where it helps achieve a light, fluffy texture. It also works well in marinades, dressings, dips or as a base for cold sauces. It is a popular choice in healthy eating thanks to its probiotic content, which supports digestion and gut health.

Sourdough starter is a stable, living culture of flour and water containing wild yeast and lactic acid bacteria. Unlike a simple yeast starter, it develops through natural fermentation over days or weeks of regular feeding with fresh flour and water. It provides not only leavening but also improved digestibility, a more complex flavour and longer shelf life for bread. Sourdough bread has a characteristic mildly sour aroma and a denser crumb structure. A sourdough starter requires regular maintenance, but when properly stored it can last for years, maturing and improving with each use.