cliffieland

It may, but I only became aware of its existence when I first encountered this recipe. And someplace I frequent happened to have it a short while back, although, naturally, no one did when I went to look for it. So, having struck out, I opted to use the pickled sorrel and carefully monitor the salt levels so the dish wouldn't turn out as salty as it did four years ago when I did this the first time. Ironically, after hunting all over green markets in Cleveland and Columbus while away before my dinner, I struck out completely. Only an hour before my flight back home I had lunch with a friend and mentioned my plight. Wouldn't you know, he had sorrel growing in his garden and would have brought it had he only known. Alas.

Thanks for the advice. Am going to try to see if I can find the sorrel while in out of town, but may resort to one of the suggested alternatives. Technically, I'm making a Belarusian Khaladnik which is made with the sorrel water. Wish me luck! Sorry for the boldface. On mobile and can't figure the formatting after I copied and pasted the name. Like this

Am making a Belarusian borscht recipe and am unable to find fresh sorrel anywhere in time for my dinner. (Am in South Florida.) I see that spinach and lemon juice is a recommended substitute, but this recipe calls for the sorrel to be boiled briefly with the water being used and the leaves being discarded. I don't see how that would work with the suggested substitution. If anyone could provide guidance, I would most appreciate it. There's the off chance that I could get pickled sorrel, but I did that last time and I ended up with water that was way too salty. Like this