Sorrel Soup

This past weekend, I had a great springtime haul from the farmer’s market, and I’ve been nibbling my way through it ever since. The first thing I made was strawberry shortcake with the amazing fresh strawberries (the supermarket can never compare!), and I’ve definitely got designs on that rhubarb. I sense more delicious desserts in the near future.

Fresh sorrel.

Fresh sorrel.

What I am currently enjoying is a sorrel soup based on purportedly Polish recipes I tracked down on the web. There appear to be many variations, but these generally matched the kinds of ingredients I had on hand.

Carrot, onion, and celery are the basis of the stock.

Carrot, onion, and celery are the basis of the stock.

I basically made a quick vegetable stock by sauteeing onions, carrot, and celery in butter with salt, pepper, and parsley, and adding water and letting them cook. I added potatoes and dill, and added more water until I had a good stock and the vegetables were tender.

Potatoes, chopped and ready to go.

Potatoes, chopped and ready to go.

Dill and parsley.

Dill and parsley.

I thickened the mixture with sour cream and flour (mixed together in a paste and thinned with broth, which mixture I added to the soup), before adding the chopped sorrel.

Thickening the stock with sour cream and flour.

Thickening the stock with sour cream and flour.

I have been serving it garnished with hard boiled egg, sour cream, dill, parsley, and some fresh chopped sorrel I reserved for the purpose, plus more salt and pepper. Even if it isn’t quite the real thing, it’s been totally delicious!

Sorrel soup, ready to enjoy.

Sorrel soup, ready to enjoy.

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This entry was posted in Polish, Soups & Stews, Vegetables, Vegetarian. Bookmark the permalink.

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