Best 15 Sorrel Soup Recipes

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Indulge in a delightful culinary journey as we explore sorrel soup, a vibrant and flavorful dish that has captivated taste buds for centuries. Originating in Europe, sorrel soup has become a beloved staple in many cuisines, gracing tables with its enchanting green hue and tangy, lemony flavor.

Dive into a collection of carefully curated sorrel soup recipes, each offering a unique taste experience. Discover classic variations like the French potage printanier, a delicate broth brimming with fresh sorrel, leeks, and spring vegetables. Embark on a culinary adventure with the Russian shchi soup, where sorrel meets hearty beef broth, cabbage, and aromatic dill. Alternatively, relish the simplicity of the Polish zupa szczawiowa, a comforting blend of sorrel, potatoes, and hard-boiled eggs.

For those seeking a vegetarian delight, the sorrel and spinach soup offers a vibrant green symphony of flavors, while the sorrel and chicken soup provides a harmonious balance of tangy and savory notes. Experiment with the creamy sorrel soup, a luscious indulgence where sorrel and cream come together in perfect harmony.

As you explore these sorrel soup recipes, you'll be guided through each step with clear instructions and helpful tips. Discover the art of selecting the freshest sorrel leaves, ensuring the perfect balance of tanginess and acidity. Learn techniques for creating a flavorful broth, simmering ingredients to extract their essence, and achieving the desired consistency.

With detailed ingredient lists, precise cooking times, and variations to suit different dietary preferences, these recipes cater to a diverse range of culinary enthusiasts. Whether you're a seasoned chef or just starting your culinary adventure, you'll find inspiration and guidance within this collection.

So, gather your ingredients, prepare your taste buds, and embark on a tantalizing journey into the world of sorrel soup. Let the vibrant flavors and tantalizing aromas transport you to culinary bliss. Happy cooking!

Check out the recipes below so you can choose the best recipe for yourself!

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

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

BABA'S BEST SORREL SOUP



Baba's Best Sorrel Soup image

This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.

Provided by SandyS

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

Time 1h35m

Yield 4

Number Of Ingredients 13

½ cup unsalted butter
1 cup sliced onion
5 large cloves garlic, minced
12 cups tightly packed sorrel leaves, stems and veins removed
4 cups chicken stock
2 cups water
3 potatoes, peeled and diced
1 large carrot, peeled and cut into matchsticks
1 cup chopped fresh parsley
3 sprigs fresh dill, chopped, or to taste
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper, or more to taste

Steps:

  • Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
  • Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
  • Puree soup with an immersion blender until mostly smooth before serving.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 37.5 g, Cholesterol 66 mg, Fat 23.9 g, Fiber 5.3 g, Protein 5.9 g, SaturatedFat 14.7 g, Sodium 1000.2 mg, Sugar 4.6 g

CHILLED WATERCRESS, SPRING NETTLE, AND SORREL SOUP



Chilled Watercress, Spring Nettle, And Sorrel Soup image

Provided by Steven Satterfield

Categories     Soup/Stew     Leafy Green     Low Fat     Vegetarian     Kid-Friendly     Lunch     Healthy     Watercress     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 12 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 spring onion, sliced and washed
2 young leeks, sliced and washed
2 stalks green garlic, sliced and washed (or 1 large garlic clove, chopped)
1 tablespoon kosher salt
4 cups vegetable stock or water
3/4 pound watercress (3 to 4 bunches)
1/4 pound spring nettles, blanched if stinging variety
1 bunch sorrel leaves (1 to 2 ounces)
Crème fraîche, extra virgin olive oil, and leek or green garlic tops for garnish

Steps:

  • In a large saucepan, warm the olive oil and butter over medium heat until the butter is foamy. Add the onion, leeks, garlic, and salt, and stir to coat. Let cook 10 minutes, then add 4 cups stock or water. Bring to a simmer. Add the watercress and nettles and simmer just until tender. Using a fine-mesh sieve over a bowl, strain the soup, separating the liquid from the solids, but reserve both. Transfer both to the refrigerator and cool 2 hours. Remove the separated cooled soup ingredients from the refrigerator and recombine. Puree the soup in batches in the food processor or in a blender, and add the sorrel leaves a little at a time. The soup will have some texture. When finished processing, taste for seasoning and adjust as needed. Refrigerate until ready to use.
  • Transfer the soup to chilled bowls and garnish with a spoonful of crème fraîche, a drizzle of olive oil, and a few thin slices of leek tops or green garlic tops.

CHILLED SORREL SOUP



Chilled Sorrel Soup image

This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.-Sarah Seltzer, Sacramento, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (1 quart).

Number Of Ingredients 8

1/2 pound fresh sorrel
4 cups water
1 tablespoon lemon juice
2 egg yolks
1 teaspoon salt
1/4 teaspoon pepper
Sour cream
Additional chopped fresh sorrel, optional

Steps:

  • Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle. , In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired.

Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

COLD SORREL SOUP



Cold Sorrel Soup image

Provided by Food Network

Time 4h45m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 bunches sorrel, stems trimmed and washed
1 1/2 cups half and half
2 cups water
Dash of Tabasco pepper sauce
1 teaspoon fresh lemon juice

Steps:

  • Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.
  • Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.

CRAIG CLAIBORNE'S SORREL SOUP



Craig Claiborne's Sorrel Soup image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 30m

Yield About five cups

Number Of Ingredients 8

3/4 pound fresh sorrel
1 tablespoon butter
1 cup coarsely chopped leeks
1/2 pound potatoes, peeled and cut into one-inch cubes, about one cup
4 cups rich fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup heavy cream

Steps:

  • Pick over the sorrel. Remove and discard any tough stems and blemished leaves. Rinse and pat dry. Pack the leaves closely and cut them crosswise into thin strips. Set aside.
  • Heat the butter in a saucepan and add the leeks. Cook, stirring, until wilted. Do not brown.
  • Add the potatoes to the saucepan and pour in the broth. Bring to the boil and simmer 10 to 15 minutes or until the potatoes are tender.
  • Strain the broth. Transfer the solids to the container of a food processor. Add about one cup of the cooking liquid and blend thoroughly. Pour the mixture into a mixing bowl and add the remaining liquid. Chill thoroughly.
  • Add the sorrel to the chilled soup. Add salt and pepper to taste. Stir in the cream and refrigerate until ready to use.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 694 milligrams, Sugar 3 grams, TransFat 0 grams

SORREL-POTATO SOUP



Sorrel-Potato Soup image

I can see why the French love this soup! A special, delicious soup with a taste all its own. This is a definite must-make over and over again! You can use any sorrel you like in making this recipe, sheep's sorrel, wood sorrel, or garden sorrel. Serve hot or chilled. Drizzle with a little cream and garnish with a sprig of sorrel and serve with a fresh green salad.

Provided by Shanda

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

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh garlic
1 ½ cups lightly packed sorrel leaves
2 pounds potatoes, unpeeled and cut into 1-inch pieces
2 cups vegetable stock
1 teaspoon salt
¾ teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 cups half-and-half

Steps:

  • Heat olive oil in a stockpot over low heat until it begins to shimmer; add garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add sorrel and cook, stirring occasionally, until leaves are wilted and turn from bright green to a dull, khaki color, 3 to 4 minutes.
  • Place potatoes, vegetable stock, salt, thyme, and pepper into the pot. Bring mixture to a boil, about 5 minutes. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat; let cool 10 minutes.
  • Pour in half-and-half. Blend mixture with an immersion blender until smooth. Taste and adjust salt if desired.

Nutrition Facts : Calories 432.8 calories, Carbohydrate 46.3 g, Cholesterol 44.8 mg, Fat 24.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.2 g, Sodium 781.7 mg, Sugar 2.1 g

JOAN'S SORREL SOUP



Joan's Sorrel Soup image

A delightfully different soup, from a friend of long-ago, Joan. She created beautiful pottery and beautiful food.

Provided by The_Swedish_Chef

Categories     < 4 Hours

Time 2h

Yield 6 cups

Number Of Ingredients 12

1 cup unsalted butter
3 leeks, both green & white sliced thinly
5 large garlic cloves, crushed
12 cups fresh sorrel leaves (rinsed, trimmed, & tightly packed)
4 cups chicken stock
1 medium potato, peeled & cut into cubes
1 cup Italian parsley, loosely packed
1 tablespoon lemon juice (or I use 8 lemon verbena leaves)
2 teaspoons dried tarragon (or I use 1 teaspoon fresh tarragon)
1 teaspoon ground mace
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
  • Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
  • Add remaining ingredients and cook for 1 hour at simmer.
  • Puree mixture with immersion stick and add more stock if too thick.
  • Serve with rye toast croutons.

Nutrition Facts : Calories 396.3, Fat 33, SaturatedFat 20, Cholesterol 86.1, Sodium 250.9, Carbohydrate 20.7, Fiber 2.2, Sugar 4.8, Protein 6.4

SHAV - SORREL SOUP WITH HARD BOILED EGG



Shav - Sorrel Soup With Hard Boiled Egg image

Shav, also known as Sorrel Soup can be either served hot or cold, but I prefer it as a cold soup. After it is chilled in the refrigerator, I add into each individual bowls a chopped up hard boiled egg and a dab of sour cream. Sorrel leaves are expensive, so I use spinach instead and you can hardly taste a big difference (provided sour salt is used). This soup can be found in Jewish cuisines and known in Russian, Polish and other eastern European countries. Served this tasty soup with an old style hard crusted pumpernickel bread and enjoy!

Provided by SkipperSy

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces Baby Spinach (see notes) or 8 ounces sorrel (see notes)
8 cups water
3 teaspoons citric acid
1 small onion (chopped up into small pieces)
4 hard-boiled eggs
6 -8 tablespoons sour cream
8 slices dark crusted pumpernickel bread

Steps:

  • Wash thoroughly the spinach in cold water, then chop finely.
  • Add 8 cups of water to a pot and bring to a boil.
  • Add the chopped spinach, chopped onions and sour salt.
  • Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill.
  • Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
  • Serve with slices of hard crusted pumpernickel bread, enjoy.
  • Notes:.
  • If sorrel is used instead of spinach use less since they are expensive and therefore use less water for cooking, plus only use 1 teaspoon sour salt.
  • Some people add egg yokes to the luke warm soup when it starts to cool and blend well, And make sure the egg does not curl up, I often use the egg yokes from a carton (found in the supermarkets) to reduce the risk of Salmonella from uncooked eggs.
  • Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.

Nutrition Facts : Calories 292.3, Fat 11.1, SaturatedFat 4, Cholesterol 195.9, Sodium 565.6, Carbohydrate 35.2, Fiber 5.7, Sugar 2.5, Protein 14.1

HOT OR COLD SORREL SOUP



Hot or Cold Sorrel Soup image

The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.

Provided by Rita1652

Categories     Lemon

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 -8 ounces fresh sorrel (4-6 cups rough chopped)
1 -2 tablespoon sweet butter
1 vidalia onion, thinly sliced
1 small potato, diced
1/2 cup diced carrot (optional)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced
1 1/2 cups half-and-half
2 cups water or 2 cups vegetable stock
1/4 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
sour cream (to garnish) or plain yogurt (to garnish)
fresh chervil
fresh parsley
fresh tarragon
fresh garlic chives
fresh lemon balm

Steps:

  • Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
  • Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
  • Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
  • Stirring occasionally to evenly cook.
  • Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.
  • Serve ice cold bowls garnished with your choices.

Nutrition Facts : Calories 190, Fat 13.4, SaturatedFat 8.4, Cholesterol 41.2, Sodium 626.4, Carbohydrate 14.5, Fiber 1.5, Sugar 1.7, Protein 4

SORREL SOUP



Sorrel Soup image

A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery", and "Gastronmique". To make this for my Vegetarian friends, I use vegetable broth instead of chicken broth.

Provided by Sweetiebarbara

Categories     Chicken

Time 1h15m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

2 cups sorrel
1/4 cup onion
2 tablespoons butter
2 tablespoons flour
1 quart chicken broth
2 egg yolks
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices baguette

Steps:

  • Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
  • Sauté finely chopped onion in butter until translucent.
  • Heat broth but do not boil.
  • Add sorrel leaves to onions and wilt.
  • Add flour, stirring constantly until smooth.
  • Continue stirring while adding hot broth.
  • Simmer 5 minutes.
  • Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
  • Return soup to low heat, do not allow to boil.
  • Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
  • Slowly pour the mixture back into the soup while stirring.
  • Continue to stir while adding cream.
  • Heat through, but do not boil.
  • Season to taste.
  • Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.

Nutrition Facts : Calories 605.7, Fat 22.6, SaturatedFat 12.3, Cholesterol 139, Sodium 1760.1, Carbohydrate 78.3, Fiber 3.4, Sugar 4.5, Protein 22.4

POLISH SORREL SOUP



Polish Sorrel Soup image

I need some sorrel recipes. I haven't tried this yet, but looks good. It says beef broth, but I think chicken might be good also.

Provided by Dienia B.

Categories     Greens

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb sorrel
1 onion
4 cups beef broth
4 tablespoons flour
2 cups milk
2 eggs
1 tablespoon butter
1 cup potato
4 hardboiled egg

Steps:

  • Peel and grate potatoes.
  • Bring beef broth to a boil.
  • Add grated potatoes.
  • Add finely chopped sorrel.
  • Cover and simmer 15 minutes.
  • Add the flour to the milk
  • Pour into the soup.
  • Season to taste.
  • Add butter.
  • Add beaten eggs in a stream.
  • Serve over sliced hard boiled eggs.

CAULIFLOWER AND SORREL SOUP



Cauliflower and Sorrel Soup image

Provided by Gordon Ramsay

Categories     appetizer

Time 45m

Yield Serves 6 as a first course

Number Of Ingredients 11

1 large head cauliflower, stem discarded, florets chopped
1 medium potato, peeled and chopped
1/2 onion, chopped
1 tablespoon butter
1 tablespoon olive oil
4 cups light chicken stock
2 cups whole milk
1/2 cup heavy cream
6 large sorrel leaves, stems trimmed, then shredded
2 tablespoons caviar (optional)
Sea salt and freshly ground black pepper

Steps:

  • Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
  • Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
  • Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
  • Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.

SORREL AND BUTTERMILK SOUP



Sorrel and buttermilk soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 20m

Yield Four to six servings

Number Of Ingredients 8

1/4 pound fresh sorrel
3 cups fresh or canned chicken broth
3 egg yolks
1/2 cup heavy cream
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
2 cups buttermilk

Steps:

  • Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
  • Bring the broth to the boil and remove it from the heat. Set aside. Do not let the broth cool for an extended period.
  • Put the yolks in a saucepan and add the cream, nutmeg, salt and pepper. Beat briskly with a wire whisk and pour in the hot broth, beating constantly.
  • Place the saucepan on the stove and heat briefly, stirring with a wooden spoon. Bring the mixture barely to the simmer and remove immediately from the heat. Do not let the mixture boil or it will curdle. Immediately pour the mixture into a mixing bowl to prevent further cooking from retained heat.
  • Pour in the buttermilk and stir. Let cool. Chill thoroughly. Add the sorrel. Pour the soup into the container of a food processor or electric blender and blend. Serve.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 642 milligrams, Sugar 5 grams

SORREL SOUP



SORREL SOUP image

Categories     Leafy Green

Number Of Ingredients 7

2 fistfuls sorrel leaves, about 3 cups, washed and spun dry
2 tbsp butter
1/2 large sweet onion, chopped
5 to 6 small fingerling or new potatoes, cut into chunks
2 cups chicken or vegetable broth
1 egg, lightly beaten
Salt and pepper, to taste

Steps:

  • Stack the sorrel leaves and cut into ribbons. Set aside. In a large, heavy saucepan with a tight-fitting lid, heat the butter over medium heat. When the butter has melted, add the onion. Cook, stirring occasionally, until the onion is well-browned, about 20 minutes. Add the sorrel, potatoes and broth. If the broth does not cover the contents, add a little water. Bring to a boil, reduce heat to low, cover and cook until potatoes are tender, about 15 minutes. When the potatoes are done, transfer half of the mixture to a blender or food processor (blenders give smoother results). Process carefully until the mixture is puréed and smooth. Repeat with remaining soup. Return the soup to the saucepan over low heat. Temper the egg by whisking it with about one-quarter cup of soup, then pour the egg mixture into the pan. Cook, whisking constantly, until the soup thickens, about 5 minutes. Do not boil. If serving hot, garnish each portion with sour cream or yogurt. If serving cold, cover the soup tightly and refrigerate for at least 4 hours before serving. Garnish with sour cream or yogurt and chopped cucumber and radish.

Tips:

  • Use fresh sorrel leaves for the best flavor. If you can't find fresh sorrel, you can use 1 cup of frozen sorrel or 1/2 cup of dried sorrel.
  • Rinse the sorrel leaves thoroughly before using them to remove any dirt or grit.
  • If you don't have heavy cream, you can use milk or sour cream instead.
  • Serve the soup with a dollop of sour cream or yogurt and a sprinkle of fresh herbs, such as chives, dill, or parsley.

Conclusion:

Sorrel soup is a delicious and refreshing soup that is perfect for a spring or summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or tangy, sorrel soup is a great way to enjoy the fresh flavors of the season.

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