Name: Sorrel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Eastern European
Ingredients: 2 tablespoons sunflower oil or neutral oil; 1 small yellow onion, chopped; 1 medium carrot, grated or finely chopped; 1 clove garlic, minced; 4 cups beef or vegetable broth; 2 medium potatoes, peeled and cubed; 4 cups chopped fresh sorrel (can substitute spinach + lemon juice); 2 hard-boiled eggs, chopped; 1 bay leaf; Salt and black pepper to taste; 1 teaspoon sugar (optional, to balance sorrel’s tang); 4 oz beef sausage or turkey ham (optional, sliced); Fresh dill and green onions for garnish; Sour cream, for serving

Description

A refreshing and tangy sorrel soup served warm with garnishes and sour cream.

Ingredients

Scale

2 tablespoons sunflower oil or neutral oil
1 small yellow onion, chopped
1 medium carrot, grated or finely chopped
1 clove garlic, minced
4 cups beef or vegetable broth
2 medium potatoes, peeled and cubed
4 cups chopped fresh sorrel (can substitute spinach + lemon juice)
2 hard-boiled eggs, chopped
1 bay leaf
Salt and black pepper to taste
1 teaspoon sugar (optional, to balance sorrel’s tang)
4 oz beef sausage or turkey ham (optional, sliced)
Fresh dill and green onions for garnish
Sour cream, for serving

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Instructions

Heat the sunflower oil in a large pot over medium heat. Add the chopped onion and carrot. Cook for 4–5 minutes until soft and lightly golden. Stir in the minced garlic and cook for another minute.
Pour in the broth and bring to a boil. Add the cubed potatoes and bay leaf. Reduce heat to a simmer and cook for 12–15 minutes, or until the potatoes are tender.
Stir in the chopped sorrel (or spinach with a splash of lemon juice if using). Let it simmer for 2–3 minutes—sorrel wilts quickly and turns olive green. Add the chopped hard-boiled eggs, salt, pepper, and sugar (if using). This is also the time to stir in the beef sausage or turkey ham if desired.
Let everything simmer gently for another 5 minutes to meld the flavors. Remove the bay leaf, taste, and adjust seasoning.
Ladle the soup into bowls and garnish with freshly chopped dill and green onions. A generous dollop of sour cream on top ties everything together beautifully.

Notes

This soup can be adjusted for acidity by adding more lemon juice if desired.
For a heartier version, include the optional meats.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 1g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 15g
Cholesterol: 150mg