Best 3 Babas Best Sorrel Soup Recipes

**Dive into the Savory World of Sorrel Soup: A Culinary Journey with Baba's Best Recipes**

Embark on a delightful culinary adventure with Baba's best sorrel soup recipes, a classic dish that captures the essence of springtime flavors. Sorrel, a unique and tangy green, takes center stage in this hearty and nourishing soup, offering a symphony of flavors that tantalize the taste buds. With variations ranging from traditional Ukrainian to modern twists, these recipes promise a delightful experience for every palate. From the classic sorrel soup with its rich broth and tender vegetables to the creamy sorrel and potato soup with its velvety texture, each recipe offers a unique take on this beloved dish. Discover the secrets of creating the perfect sorrel soup, exploring different cooking techniques, ingredient combinations, and garnishes that elevate the flavors to new heights. Whether you prefer a simple and rustic approach or a more sophisticated culinary creation, Baba's best sorrel soup recipes will guide you through every step, ensuring a delicious and satisfying meal that celebrates the beauty of fresh, seasonal ingredients. So, gather your pots and spoons, and let's embark on a culinary journey that pays homage to the vibrant flavors of sorrel soup.

Let's cook with our recipes!

BARBARA KAFKA'S SORREL SOUP

Barbara Kafka's Sorrel Soup image

Provided by Barbara Kafka

Categories weekday, soups and stews, appetizer, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons butter
3 ounces sorrel leaves, cut crosswise into thin strips (2 cups)
5 cups chicken stock
5 egg yolks
1 1/2 cups heavy cream
Kosher salt to taste

Steps:

Melt the butter in a medium saucepan. Add the sorrel, and cook over medium heat for 2 minutes, or until the sorrel has wilted. Add the chicken stock. Bring to a boil. Lower the heat, and simmer, uncovered, for 20 minutes. (The soup base can be made ahead to this point and refrigerated for as long as two days if the finished soup is to be served hot; if it is to be served cold, continue and then refrigerate. The finished soup improves after sitting for a day.)
Beat the egg yolks and cream in a small bowl. Slowly ladle in some of the hot soup base, whisking constantly, until a third of it has been added. Whisking the remaining base in the saucepan, slowly pour in the egg-yolk mixture. Slowly bring to a boil, whisking constantly, until it is thickened and coats the back of a spoon.
Remove from the heat. If serving hot, add salt to taste and serve immediately. If serving cold, refrigerate, whisking occasionally until it is fully chilled, to keep it smooth. If it is too thick, thin with a little milk. Add salt to taste before serving.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 679 milligrams, Sugar 5 grams, TransFat 0 grams

SORREL SOUP

Sorrel Soup image

This soup can be served hot or cold.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter, plus 1 to 1 1/2 tablespoons, softened, for serving
1/3 cup minced onion
3 cups packed sorrel leaves, washed, dried, and cut into thin strips
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
6 cups Basic Chicken Stock, boiling
2 large egg yolks
3/4 cup heavy cream
Creme fraiche or sour cream, for serving
Fresh chervil, chopped, for serving

Steps:

In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook, without browning, until softened, 6 to 8 minutes. Add sorrel and season with 1/2 teaspoon salt. Stir over low heat for about 5 minutes.
Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes. Stir in boiling stock. Simmer for 10 minutes. Season with salt and pepper.
In a small bowl, beat yolks lightly with cream. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
Stir in softened butter and serve hot with a dollop of creme fraiche and chervil. If serving the soup chilled, do not add the softened butter.

SORREL SOUP

Sorrel Soup image

Rich, strong-flavored soup. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.

Provided by BFOULDS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

3 cups vegetable broth
2 tablespoons uncooked white rice
1 bunch sorrel, stemmed and rinsed
½ cup heavy cream
salt and pepper to taste

Steps:

In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 9.5 g, Cholesterol 27.2 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 239.3 mg, Sugar 1.5 g

Tips:

Choose fresh, young sorrel leaves for the best flavor.
Wash the sorrel leaves thoroughly to remove any dirt or grit.
Use a sharp knife to finely chop the sorrel leaves.
Do not overcook the sorrel leaves, as they will lose their color and flavor.
Use a good quality chicken or vegetable broth for the best flavor.
Add other vegetables to the soup, such as potatoes, carrots, and celery, for a more hearty meal.
Season the soup to taste with salt, pepper, and other herbs and spices.
Serve the soup hot with a dollop of sour cream or yogurt.

Conclusion:

Sorrel soup is a delicious and nutritious soup that is perfect for a spring or summer meal. It is easy to make and can be tailored to your own taste preferences. With its bright green color and tangy flavor, sorrel soup is a surefire hit with everyone who tries it.