Sorrel soup is made from water, sorrel leaves, and salt. This dish is very popular in Russia, Poland, Ukraine, Lithuania, and Easter Europe.
Sorrel soup is very popular in Eastern European nations. The actual origin of the soup is not known but wild sorrel grows readily all over the region. The leaves are commonly eaten raw but the local peasants cook the leaves as a soup all through the summer months when the leaves are plentiful.
Sorrel Soup Recipe: Ingredients Used and Preparation Overview
Sorrel leaves have a tangy sour apple aftertaste. Wild or spring sorrel leaves or garden sorrel is preferred for the soup. The broth is created first from vegetables and meat. The sorrel leaves are added to the broth last. Once the leaves are wilted, the broth is liquidized to create the bright green colored soup. Meat or additional vegetables can be added to the soup as required.
Sorrel Soup: Serving Suggestions
The soup is considered to be a cleanser for the system and it is usually served at the evening meal. Sour cream is served on top and toasted bread is served on the side.
Popular Variations of the Sorrel Soup Recipe
- In France, the dish is created with a roux base. Sorrel leaves are then added to it along with broth and meat. Other French versions include the use of green beans, and potatoes in the basic recipe.
- Russian versions used potatoes, carrots, onions, dill, rosemary, and bayleaves to flavor the soup. The tangy taste of the leaves is reduced with the use of fresh yoghurt.
- Argentineans have a version where the sorrel is cooked with vegetable stock, fennel, and mustard. Meat may be added according to personal taste.
- Ukrainian versions use a pork broth and meat base to make the soup.
Health and Nutrition Facts
A single serving of sorrel soup contains 245 calories. The total fat content is 16.3g, the cholesterol is 100mg, the sodium is 690mg, the potassium is about 220mg, the carbohydrate count is 16g.
It is also called by Jewish names like schav, shav, shchav, or shtshav. These names are derived from the jewish word Szczaw which means sorrel. Due to the common nature of the soup and the green leaves that are used in it; it is also referred to as the green borscht.