Russian Sorrel Soup

Sorrel is a delightful early-spring leafy vegetable. Its sharp, tangy, and sour taste make it suitable for soups, salads, side dishes, and even teas!

In addition to its unique flavor, sorrel also provides an array of health benefits. It aids in digestion, regulates blood pressure, helps to prevent cancer, improves eyesight, improves circulation, and boosts immunity.

Sorrel soup is a popular dish in Russian, Ukrainian, and Polish cuisines. I’d like to share with you my grandma’s recipe of this traditional fare. I hope you will like it as much I do!

Russian Sorrel Soup

Serves 4
  • 2 quarts Water
  • 2 Bay Leaves
  • 1/2 teaspoon and to taste Salt
  • 2 medium Potatoes, cut in small cubes
  • 1 tablespoon Ghee
  • 1 medium Onion, chopped
  • 1 medium Carrot, chopped
  • 8 oz Sorrel, roughly chopped
  • 1 handful Scallions, thinly sliced
  • 1 handful Dill or Parsley, chopped
  • 4 Hardboiled Eggs
  • Freshly Ground Black Pepper to taste
  1. In a saucepan, bring the water to a boil over high heat. Add the bay leaves, 1/2 teaspoon salt, and potatoes. Reduce the heat to medium-low, cover with a lid leaving an opening, and simmer for about 10 minutes.
  2. Meanwhile, in a skillet over medium heat melt the ghee. Add the onions. Stir for 2-3 minutes.
  3. Add the carrots to the skillet. Sautée, frequently stirring, for couple of minutes.
  4. Transfer the sautéed onions and carrots from the skillet to the pot.
  5. Continue to simmer for about 5 minutes or until the vegetables are tender.
  6. Add the sorrel, bring to a boil. Add the black pepper and salt to taste. Remove from the heat.
  7. Place a hardboiled egg, cut in half in each soup bowl right before serving the soup and garnish with the scallions and dill.


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