Sorrel Soup

Sorrel Soup

A favorite on Slavic and Baltic tables, sorrel is a wonderful leafy green with a sour, lemon-like flavor, not very popular in the United States. This recipe calls for fresh leaves, but you can substitute for brined sorrel in the jar available at any Eastern European store.


  • 2 Tbsp butter 
  • 1 medium onion 
  • 1 large potato, diced 
  • 2 carrots, grated 
  • 3 cups chicken broth 
  • 1 bay leaf 
  • 2 tsp whole peppercorns, bundled in cheesecloth or tea ball  
  • 2 cups packed sorrel, de-ribbed  
  • ½ cup sour cream  
  • 1 cup half and half  
  • 1 Tbsp flour 
  • Salt to taste 
  • Garnish: ½ cup parsley, chopped, nasturtium
  • 1 cup croutons 


Sautee onions and butter in a soup pot. Add potatoes and carrots and cook for 5 minutes to slightly soften. Add 2 cups of the chicken broth, bay leaf and peppercorns. Cut out the ribs of the sorrel, and puree with remaining cup of chicken broth and flour and add to veggies. Cook for 15-20 minutes until veggies are soft. Add half and half. Add sour cream to taste (more if you like it with a little more tang). Simmer on low until heated. Remove peppercorns and bay leaf. Salt to taste. Garnish immediately before serving.