Skip to main content New<> this month
Get the Allrecipes magazine

Baba's Best Sorrel Soup

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 35 m servings 379
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Puree soup with an immersion blender until mostly smooth before serving.


  • Cook's Note:
  • Substitute leeks for onion if desired.

Nutrition Facts

Per Serving: 379 calories; 23.9 37.5 5.9 66 1000 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

This soup is so tasty and almost has a pickle flavour. I'm always anxious for the sorrel to be ready in the spring so I can make this soup.