How to Drown Your Sorrels: Simple Sorrel Soup

Sorrel soup is a tangy green blended dish made from just 6 ingredients. If you haven't tried it before, get ready for a new flavor experience!

In Eastern European countries it's know as "Green Borscht". They traditionally add in whole eggs, rice, or parsnip. It would be a very decent meal with crusty bread, bacon, or pasta.

Here, I kept it plain and simple.

This recipe serves 2 portions, at 2 cups of soup per portion.

Time: 15 minutes.

What is Sorrel?

Sorrel (Rumex acetosa) is a perennial leafy green plant that tastes like lemon. It also goes by the names spinach dock or narrow-leaved dock. Like spinach and rhubarb, the tingly taste comes from oxalic acid. The nutrition breakdown is also phenomenal!
Sorrel is handy herb for a few reasons: "perennial" means that once planted it will continuously grow in that spot. This is considerably easier to take care of than spinach, especially in the hot summer months. In climates where we crave warm winter soups, it's a bit of a challenge to grow something sour like lemons. Sorrel grows in Zones 3-7. It is a rare find in stores, but easy to grow in ground or in a pot. I would love to see more people grow and cook with it. One seed will grow into a nice bunch in one season, and grow further out (like chives) over time.

Seeds can be bought and shipped internationally from: https://www.rareseeds.com/store/vegetables/bloody...

I grew all the ingredients in this soup. If you do too, this meal is basically free!

I live near Vancouver, Canada, where we definitely use cheap comfort foods to drown the sorrows of rainy weather and sky-high living costs ;D

Ingredients:

1 Cup Fresh Sorrel Leaves

4 Medium Potatoes (1 lb.)

1 Onion

1 Bulb of Garlic

3 Cups Water

4 tbsp Canola Oil

1 tbsp Salt (or to taste)

Supplies: Soup Pot, Cooking Spoon, Cutting Board, Knife, & Blender (optional)

Picking sorrel is easy; the leaves snap right off the stem. I would not recommend using any stems in this recipe since they are too tough.

1) Chop the onion, garlic, and potatoes. Rough cut is fine since we will be blending it up later.

2) Pour 2 tablespoons of oil into your pot (leave the other half of oil for later).

3) Sauté the onions on medium heat for a few minutes.

4) Add the garlic and sauté together until they turn golden.

5) Add your 3 cups of water, chopped potatoes, and salt to taste. I used one tablespoon of salt here.

6) Set the heat to boil.

While the pot of soup base is boiling, you can start on the sorrel. The soup base should boil for about 5 minutes or until the potatoes are cooked.

7) Tightly roll the sorrel leaves so it's easy to cut through all at once.

8) Blend the chopped sorrel and the rest of the oil (2 tbsp.)

Don't worry if some of the leaves don't blend up! The main purpose of this step is to mix the sorrel with oil to keep it a nice fresh green color. If you decide to make this soup even more simply and skip the blending it will still be tasty; the sorrel will just be a dull olive color. Traditional sorrel soup just has chopped up leaves since of course there were no blenders back in the day.

8) Turn off the stove and scoop out the soup base into the blender.

I just poured the soup liquid into a bowl and then scooped the remaining potatoes, garlic, and onion out. If you have a large blender feel free to just pour in everything from the pot.

9) Blend!

10) Mix everything together. That's it! Your soup is ready to serve.

I served this soup with some garden fresh nasturtium and clover flowers. You can enjoy this dish hot or cold.

Thank you for reading this Instructable! I would love to hear how it goes for you.

Condensed Recipe:

Simple Sorrel Soup

Ingredients: 1C fresh sorrel, 1 lb. potatoes, 1 onion, 1 clove of garlic, 3 cups water, 4 tbsp. oil, salt.

Instructions: Sauté roughly chopped onion and garlic in a pot with 2 tbsp. oil on medium heat until golden. Add water, potatoes, and salt and bring to a boil. Boil until potatoes are tender, about 5 mins. Blend chopped sorrel with the other 2 tbsp. oil first, then blend with the rest of the soup base. Bon Appetit!

Time: 15 mins Serving size: 2 cups. Servings: 2

Nutrition Facts

Amount per serving: Calories 406

Total Fat: 8g

Saturated Fat: 0.6g

Cholesterol: 0mg

Sodium: (to taste)

Total Carbs: 77.2g

Fiber: 13.5g

Sugars: 7.3g

Protein 9.7g

Calcium 109mg

Iron 4mg

Potassium 251mg

Magnesium: 206mg

Vitamin C: 96 mg