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!
SORREL SOUP
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
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
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
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
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
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
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
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
Provided by Food Network
Time 4h45m
Yield 6 servings
Number Of Ingredients 9
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
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 30m
Yield About five cups
Number Of Ingredients 8
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
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
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
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
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, 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
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
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
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
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
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
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
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
Provided by Gordon Ramsay
Categories appetizer
Time 45m
Yield Serves 6 as a first course
Number Of Ingredients 11
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
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 20m
Yield Four to six servings
Number Of Ingredients 8
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
Categories Leafy Green
Number Of Ingredients 7
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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