Sour Sorrel Fondue (Fondue Torshak)

Separate the sorrel stems from the leaves. Wash the leaves thoroughly to remove any grit, then drain well.

Place the cleaned sorrel leaves in a pot set over low heat. Add a small pinch of salt, a light sprinkle of black pepper, and the butter.

Cook gently, stirring occasionally, until the sorrel releases its natural juices, wilts completely, and becomes very soft. This slow cooking preserves its pleasant sourness while mellowing the texture.

Remove the pot from the heat and stir in the cream until the mixture is smooth, glossy, and well combined.

Serve warm, traditionally accompanied by small pieces of fried or toasted bread for dipping.