What could be more comforting than a big bowl of soup on a cold winter’s day?! Let's get cozy and warm with my Sorrel Soup recipe. This soup is unlike any other - bold, bright, hearty, sour, tangy and incredibly delicious. It’s a soup that eats like a meal and is good to the very last spoonful.
My Sorrel Soup recipe was inspired by my late grandmother and holds a special place in my heart. My grandmother was a phenomenal cook (and baker), who always put so much love and care into everything she made in the kitchen. Her Sorrel Soup was no exception! Made with fresh sorrel, potatoes, onions, carrot, celery, vegetable broth and fresh herbs, this dish was the epitome of love in soup form! To this day, this soup is one of my favourite meals, and every time I make it, I am reminded of her.
Soups come in all shapes and sizes, but what differentiates this soup from the others is the use of sorrel. If you’ve never had sorrel, you’re missing out! Sorrel is a leafy green plant that is cultivated as a herb or vegetable. Its large, long, green and arrow-like shaped leaves resemble that of spinach but differ vastly in taste. Unlike spinach, which has a mild and earthy flavour, sorrel has a pronounced bright, lemony, slightly bitter, sour and tart taste. This leafy green can be eaten raw but I love incorporating it into soups, like my Sorrel Soup. Copious amounts of sorrel are added to a flavourful vegetable broth, alongside potatoes, onions, a carrot and celery and cooked until tender. Once cooked, dill and parsley are added to the mix for some additional freshness. The soup is then ladled into individual serving bowls and topped with a hard boiled egg and a dollop of sour cream. All the ingredients combine to create the most craveable and satisfying bite!
My Sorrel Soup recipe couldn’t be easier to make, uses a variety of vegetables and comes together in just 30 minutes. It's perfect for an everyday meal and will warm you up on a cold day. Enjoy it for lunch, dinner or as a snack! So, let me show you how it's done. Grab a spoon and come and cook with me!
For more delicious soup recipes, try my Homemade Tomato Soup, White Bean and Kale Soup, Roasted Carrot Soup and Classic Borscht recipes!
Prep Time: 4 minutes
Cook Time: 26 minutes
Total Time: 30 minutes
Serves: 6 - 8
Ingredients:
4 cups fresh sorrel (See Notes below)
2 Tbsp neutral oil, such as sunflower oil
2 medium yellow onions, peeled and finely chopped
2 celery stalks, halved and thinly sliced
1 large carrot, peeled and grated
3/4 tsp kosher salt
10 cups vegetable broth or stock
5 medium Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
3 Tbsp fresh dill fronds, finely chopped
3 Tbsp fresh parsley leaves, finely chopped
4 hard boiled eggs, peeled and halved (See Notes below)
A dollop of sour cream (optional), as garnish
Instructions:
Preparing the Sorrel: Rinse and drain the sorrel. Remove the stems and discard them. Using a sharp knife, thinly slice the sorrel leaves and set aside.
Making the Sorrel Soup: To a large pot, set over medium heat, add the oil, onions, celery and carrot. Season with salt and cook for 6 minutes or until the vegetables have softened.
Add the vegetable broth and potatoes, bring them to a simmer and cook for 10 minutes.
Then, add the sorrel and cook for an additional 10 minutes.
Turn off the heat, toss in the dill and parsley and stir until combined.
The Finishing Touch: Ladle the soup into individual serving bowls and top each portion with half a hard boiled egg and a dollop of sour cream. Serve and enjoy!
Notes:
Can’t Find Sorrel?: If you can’t find sorrel at your local grocer or market, you can substitute it with a combination of spinach and freshly squeezed lemon juice. Spinach leaves will give this soup a similar consistency to that of sorrel, but lemon juice is needed to give this soup its bright and sour taste. Substitute the sorrel in this recipe with spinach on a 1:1 basis. Then, add 1 1/2 - 2 Tbsp of freshly squeezed lemon juice to the soup, adjusting accordingly to taste.
How to Make Hard Boiled Eggs: Once the water has come to a boil, set the timer to 8 minutes. This will yield perfectly cooked hard boiled eggs, with pale yellow yolks. Check out my Egg Sandwich recipe for step-by-step instructions on how to achieve perfectly hard-boiled eggs!