- 3 bunches garden sorrel
- 2 l beef, chicken or rib broth
- 2-3 smoked pork ribs
- 400 ml sour cream
- 1 tbsp white flour
- 100 g butter
- 4-5 eggs
Very quick and easy sorrel soup recipe – perhaps simplified a bit more than my grandma used to cook it but hey – still tasty. If you want to do it properly instead of using ready made broth – chicken stock cubes use natural broth cooked using some bones or pork, short ribs or spare ribs. Using smoked ribs will add an extra punch for this sorrel soup but it’s not required, more a personal preference.
What is sorrel?
Putting it simply it’s a perennial plant (herb) resembling spinach in it’s appearance with a little sour taste. It’s knows for antioxidant properties. It’s sometimes called narrowed-leaves dock or spinach dock. Don’t mix it with spinach as it tastes different and although similar it looks differently too.
The picture above shows rather large garden sorrel leaves, often they are much smaller.
Here is how garden sorrel looks like most of the time, I think this is a bit more helpful picture of sorrel leaves
Where to buy garden sorrel?
Well, if you found this recipe then I guess you know what sorrel (similar to spinach but sour) and very rare in UK unless you encountered it from local farmers or somewhere in the forest but I wouldn’t recommend it if you’re not familiar with the look of it.
You can buy it in some supermarkets or food markets sometimes or good green grocers. I wouldn’t count on the chain supermarkets unless you want to pick them from mixed salad packaging. Yep, it happened to me when I was desperate for this childhood taste so I bought few packs and hand separated them from beetroot leaves and other salads. Soup was delicious though although a bit more expensive than it supposed to be.
I know you can buy garden sorrel seeds (Amazon UK link and sorrel seeds on Amazon US website) easier than buying fresh green sorrel leaves. That’s for sure if you’re up to the task of growing some sorrel for yourself.
How to make a sorrel soup?
Forgive me this off topic bragging about garden sorrel soup – it is one of my favorite soups thus I’m spending a bit more time on this post. I’d thought I’d share this sorrel soup recipe as it’s devilishly quick but delicious (subjective opinion). Oh, man, get to the point.
- Cook the broth on the bones and meat scraps. Around 2 liters will do.
- Peel 3 handfuls of sorrel from the stems walking in the middle of the leaf, rinse, squeeze and chop raw.
- In the meantime, dissolve rather large knob of butter in the pan and salt it so that the sorrel does not lose its color.
- When the broth is ready add around 400ml of sour cream, broken with a spoonful of flour .
- Add in the stewed sorrel. Season to taste with salt and pepper.
- The soup should be served with a hard-boiled egg. Hard boil it, peel it and cut in half. One egg for each seems ample. Place it in the deep bowl / plate before while serving.
The main picture shows green sorrel soup with eggs. It’s delicious, believe me.