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.

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Substitute leeks for onion if desired.

Nutrition Facts

380 calories; protein 5.9g 12% DV; carbohydrates 37.5g 12% DV; fat 23.9g 37% DV; cholesterol 66mg 22% DV; sodium 1000.2mg 40% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2020
I really enjoyed this soup! I made a half batch and had a few tweaks due to what I had on hand. Didn't have fresh dill or parsley, so used dried dill. Plus I had a little leftover spinach, so included that. left out the garlic and cayenne and didn't miss it because the citrus flavour was so nice. I received a bunch of sorrel in my Farm Share this week and wasn't sure how to use it. This soup was a real winner. could be adapted to any type of greens I would think. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/06/2016
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. Read More
(2)
Rating: 5 stars
06/15/2020
I really enjoyed this soup! I made a half batch and had a few tweaks due to what I had on hand. Didn't have fresh dill or parsley, so used dried dill. Plus I had a little leftover spinach, so included that. left out the garlic and cayenne and didn't miss it because the citrus flavour was so nice. I received a bunch of sorrel in my Farm Share this week and wasn't sure how to use it. This soup was a real winner. could be adapted to any type of greens I would think. Read More
(1)