Sorrel is a plant with green, slightly sour-tasting leaves. This plant is rich in vitamins, contains a large amount of fibre and proteins. It is perfect for soups, casseroles, egg dishes and salads.
I mostly use sorrel in soups. I make soups with both meat and vegetable stock, it all depends on whether I have meat for stock available at the time of cooking. I usually make the stock from beef ribs or poultry. In the recipe below, I prepared a soup on a rib broth, to which I also added carrots, celery and parsley. I seasoned the sorrel soup with cream, fresh dill and parsley and served it with a hard-boiled egg.
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Ingredients for sorrel soup.
- 2 big cloves of garlic
- 150 g white onion
- 150 g sorrel leaves
- 300 g potatoes
- 150 g carrot
- 150 g celeriac
- 100 g parsnip
- 2,5 l water
- 1 tablespoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of butter
- 100 ml cream (30%)
- 400 g beef ribs
- a bunch of fresh dill
- a bunch of parsley
- hard-boiled eggs for serving
How to make sorrel soup.
Put butter in a pan, add finely chopped onion and fry over a medium heat for 5-6 minutes. Then add the mashed garlic and continue frying for a few seconds. Next, add the chopped sorrel leaves. Fry it for 3-4 minutes.
Put the ribs in a large pot, add water and bring it to a boil. When the ribs start to cook, collect the scum, add the carrots, parsley and celery. Cover it with a lid and simmer for an hour. Next, take out the ribs and vegetables. Remove the bones from the ribs and dice the vegetables. Put the diced potatoes into the pot with the ribs stock and cook for 10 minutes.
After that time, also put in the meat, chopped vegetables, the previously fried sorrel, salt, pepper and cream. Bring to a boil and cook for 5 minutes. At the end of cooking, add the chopped parsley and dill.
Serve the sorrel soup with a hard-boiled egg.
Good to know when making sorrel soup.
You should be careful with sorrel as it contains quite large amounts of oxalic acid. So do not overdo it with the amount of it in the soup.
I used only sorrel leaves for the soup, I tried to remove as many stems as possible. Each sorrel leaf should be rinsed well in water and lightly dried before slicing.
From the above amounts, a really large portion of soup can be made. If you make soup only for yourself and not for your family, reduce the proportions of ingredients by half.
Do you like soups served with eggs? If so, try our recipe Cold beets soup.
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