Fresh sorrel soup

    1 hour 35 min

    Fresh sorrel leaves are cooked with potato, carrot, fresh dill, parsley and garlic in this wonderful Polish-inspired soup.

    1 person made this

    Serves: 4 

    • 115g unsalted butter
    • 115g sliced onion (or leeks)
    • 5 large cloves of garlic, minced
    • 2845ml tightly packed sorrel leaves, stems and veins removed
    • 950ml chicken stock
    • 475ml water
    • 3 potatoes, peeled and diced
    • 1 large carrot, peeled and sliced into matchsticks
    • 60g freshly chopped parsley
    • 3 sprigs fresh dill, chopped, or to taste
    • 1 tablespoon lemon juice
    • 1 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground cayenne pepper, or more to taste

    Prep:25min  ›  Cook:1hr10min  ›  Ready in:1hr35min 

    1. Melt butter in a large stockpot 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 pot. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper and cayenne pepper. Simmer soup until flavours combine, about 1 hour.
    3. Puree soup with an immersion blender until mostly smooth before serving.

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