Sorrel Soup
In spring, sorrel is everywhere, and it's a shame not to make at least a soup with it. I usually prepare it when I have several fresh vegetables on hand. You don’t need much experience—just a willingness to clean and chop a few things. It can be made vegetarian or with eggs, depending on your preference.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15 minutes (chopping vegetables)
Cooking time: 35-45 minutes
Servings: 4-6
Difficulty: easy
Recipe type: spring soup, suitable for lunch or dinner
Ingredients
1 large bowl of sorrel (washed, large veins removed, finely chopped)
1 carrot
1 celery root
1 parsnip
2 onions
50 g bell pepper, finely chopped
100 ml tomato juice
250 ml fresh borscht (warmed before adding to the soup)
salt, to taste
2 nests of noodles
2 eggs (to make strands)
fresh lovage (for garnish)
Preparation Method
1. Clean and wash all the vegetables. Chop the carrot, celery, parsnip, and onion—I use a food processor, but a grater or knife works just as well.
2. Place the chopped vegetables (carrot, celery, parsnip, onion, bell pepper) in a pot with water. The amount of water varies—generally, about 2.5-3 liters for a light soup. Let the vegetables boil for about 15-20 minutes until they soften slightly.
3. Add the chopped sorrel. Let it boil for another 10-15 minutes until the sorrel also softens. Sorrel reduces significantly when cooked.
4. Pour in the tomato juice, stir, then add the noodles. Let the noodles cook for the time specified on the package (usually about 5-7 minutes).
5. When the noodles are almost done, add the warmed borscht. Start with a smaller amount, taste, and adjust if you prefer a more sour flavor.
6. Season with salt.
7. If using eggs, beat them well with a fork. Lower the heat and pour them in a thin stream into the boiling soup, gently stirring with a fork to create small strands. Let the eggs cook for 5 minutes.
8. Turn off the heat, sprinkle with chopped fresh lovage, and cover for a few minutes before serving.
Why I Make This Recipe Often
Sorrel soup is quick and easy, using simple vegetables that are readily available in spring. It’s also a vegetarian option if you skip the eggs, making it versatile. I like that it can be made more sour or milder according to taste, and fresh lovage really enhances the flavor at the end.
Tips and Variations
Tips
Boil the borscht before adding it to the soup to avoid stopping the cooking process.
Add the noodles near the end so they don’t get too soft.
If the sorrel is very young, you don’t need to remove all the veins. For older sorrel, remove the thick vein.
Substitutions
Noodles can be omitted if you want a pasta-free version.
Instead of borscht, you can use lemon juice, but the taste won’t be the same.
If you don’t have bell pepper, the soup will still be good without it.
Variations
Can be made without eggs for fasting days.
You can also add a small potato diced into cubes if you want a heartier soup, but it’s not essential.
If you prefer a more sour flavor, increase the amount of borscht.
Serving Ideas
It’s great on its own, with fresh bread.
You can sprinkle a bit more fresh lovage in the bowl.
The soup is also good and easily reheated if leftovers remain.
Frequently Asked Questions
1. Can I use other greens instead of sorrel?
Yes, you can try using lamb's quarters or spinach, but the flavor will be slightly different. Sorrel has a distinct tangy note.
2. How much borscht should I add if I don’t want it too sour?
Start with half the amount in the recipe and taste, then gradually add more until you reach your preferred level of sourness.
3. What do I do if I don’t have fresh borscht?
You can use bottled or powdered borscht, but dilute it in hot water first to avoid an overly strong taste.
4. Can I freeze sorrel soup?
I don’t recommend it; cooked sorrel doesn’t retain the same texture after thawing, and the noodles will become too soft.
5. How long does it last in the fridge?
The soup lasts 2-3 days in the fridge, covered, but it’s best consumed as soon as possible to preserve the fresh taste of the greens.
Nutritional Values
Approximately, one serving has around 80-100 kcal, depending on how much oil you use (if any), the size of the serving, and whether you add eggs. Protein: about 3-4 g, carbohydrates: 10-12 g, fats: 2-3 g (if made with eggs). These values are approximate and can vary.
Storage and Reheating
Sorrel soup keeps well in the fridge for 2-3 days in a covered container. Reheat it over low heat without boiling too much to prevent the noodles and eggs from breaking down. I don’t recommend freezing, as the texture will not be the same.
In spring, sorrel is everywhere, and it's a shame not to make at least a soup with it. I usually prepare it when I have several fresh vegetables on hand. You don’t need much experience—just a willingness to clean and chop a few things. It can be made vegetarian or with eggs, depending on your preference.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15 minutes (chopping vegetables)
Cooking time: 35-45 minutes
Servings: 4-6
Difficulty: easy
Recipe type: spring soup, suitable for lunch or dinner
Ingredients
1 large bowl of sorrel (washed, large veins removed, finely chopped)
1 carrot
1 celery root
1 parsnip
2 onions
50 g bell pepper, finely chopped
100 ml tomato juice
250 ml fresh borscht (warmed before adding to the soup)
salt, to taste
2 nests of noodles
2 eggs (to make strands)
fresh lovage (for garnish)
Preparation Method
1. Clean and wash all the vegetables. Chop the carrot, celery, parsnip, and onion—I use a food processor, but a grater or knife works just as well.
2. Place the chopped vegetables (carrot, celery, parsnip, onion, bell pepper) in a pot with water. The amount of water varies—generally, about 2.5-3 liters for a light soup. Let the vegetables boil for about 15-20 minutes until they soften slightly.
3. Add the chopped sorrel. Let it boil for another 10-15 minutes until the sorrel also softens. Sorrel reduces significantly when cooked.
4. Pour in the tomato juice, stir, then add the noodles. Let the noodles cook for the time specified on the package (usually about 5-7 minutes).
5. When the noodles are almost done, add the warmed borscht. Start with a smaller amount, taste, and adjust if you prefer a more sour flavor.
6. Season with salt.
7. If using eggs, beat them well with a fork. Lower the heat and pour them in a thin stream into the boiling soup, gently stirring with a fork to create small strands. Let the eggs cook for 5 minutes.
8. Turn off the heat, sprinkle with chopped fresh lovage, and cover for a few minutes before serving.
Why I Make This Recipe Often
Sorrel soup is quick and easy, using simple vegetables that are readily available in spring. It’s also a vegetarian option if you skip the eggs, making it versatile. I like that it can be made more sour or milder according to taste, and fresh lovage really enhances the flavor at the end.
Tips and Variations
Tips
Boil the borscht before adding it to the soup to avoid stopping the cooking process.
Add the noodles near the end so they don’t get too soft.
If the sorrel is very young, you don’t need to remove all the veins. For older sorrel, remove the thick vein.
Substitutions
Noodles can be omitted if you want a pasta-free version.
Instead of borscht, you can use lemon juice, but the taste won’t be the same.
If you don’t have bell pepper, the soup will still be good without it.
Variations
Can be made without eggs for fasting days.
You can also add a small potato diced into cubes if you want a heartier soup, but it’s not essential.
If you prefer a more sour flavor, increase the amount of borscht.
Serving Ideas
It’s great on its own, with fresh bread.
You can sprinkle a bit more fresh lovage in the bowl.
The soup is also good and easily reheated if leftovers remain.
Frequently Asked Questions
1. Can I use other greens instead of sorrel?
Yes, you can try using lamb's quarters or spinach, but the flavor will be slightly different. Sorrel has a distinct tangy note.
2. How much borscht should I add if I don’t want it too sour?
Start with half the amount in the recipe and taste, then gradually add more until you reach your preferred level of sourness.
3. What do I do if I don’t have fresh borscht?
You can use bottled or powdered borscht, but dilute it in hot water first to avoid an overly strong taste.
4. Can I freeze sorrel soup?
I don’t recommend it; cooked sorrel doesn’t retain the same texture after thawing, and the noodles will become too soft.
5. How long does it last in the fridge?
The soup lasts 2-3 days in the fridge, covered, but it’s best consumed as soon as possible to preserve the fresh taste of the greens.
Nutritional Values
Approximately, one serving has around 80-100 kcal, depending on how much oil you use (if any), the size of the serving, and whether you add eggs. Protein: about 3-4 g, carbohydrates: 10-12 g, fats: 2-3 g (if made with eggs). These values are approximate and can vary.
Storage and Reheating
Sorrel soup keeps well in the fridge for 2-3 days in a covered container. Reheat it over low heat without boiling too much to prevent the noodles and eggs from breaking down. I don’t recommend freezing, as the texture will not be the same.