Sorrel soup is a delicious Eastern European dish. “Green borscht” is another common name for it. Sorrel leaves, the key ingredient in this soup, have a really good sour taste to them giving this soup its unique flavor. It’s not easy to find sorrel leaves. I happened to run across some sorrel leaves at a local farmers market last weekend and snatched them up with great excitement. Cut the recipe in half for a smaller pot of soup (you can still use an entire bunch of sorrel leaves, the more the better).
1 Large Pot of Vegetable Stock
2 Russet Potatoes
2 Large Carrots
1 Medium Onion, chopped
1 Bunch Sorrel Leaves
3 Eggs, hard boiled (make more if you want to add egg wedges into your soup)
3 TBSP Sour Cream
1 Garlic Clove
1. Fill a large pot with your vegetable stock and bring it to a rolling boil.
2. Meanwhile, peel your carrots and potatoes. Cut your potatoes into 4-8 wedges and slice the wedges using a mandoline slicer set to about 1/4 inch thick. Slice your carrots on the mandoline slicer as well.
3. Chop up your onion into small pieces and caramelize it in a pan with some olive oil and salt.
4. Add the potatoes, carrots, and caramelized onions to the boiling broth. Boil for about 10 minutes or just until the vegetables are cooked.
5. Chop the sorrel leaves and stems. Add the chopped sorrel leaves to the soup just as soon as the other vegetables are cooked. Turn down the heat and cook the soup for about 10 more minutes allowing the sorrel leaves to flavor the broth. Salt the soup to taste.
6. Hard boil your eggs. Once your eggs have cooled off, mash them using a potato masher. Add 3 tablespoons of sour cream, 1 crushed garlic clove and salt to taste to the mashed eggs. Mix until well blended. Serve the soup hot or at room temperature with a couple teaspoons of the egg mix per bowl.