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Ukrainians and Russians eat lots of soup! Perhaps it was a super frugal way to feed a large family! Try some of our family-favorites like Red Beet Soup or Pickle Soup which was passed down from my Ukrainian mom!
What is Sorrel?
Sorrel is a perennial plant grown wild through Europe and the USA! Which means it grows on its own year after year. Similar to spinach, sorrel leaves are slightly longer and more tender once cut. When harvest hits around fall it’s collected in bunches and frozen for a year-round soup. I like to wash my sorrel leaves first then chop for a ready-to-use herb any time of the year.
It’s mostly used in soups at our house, although I’m sure it would work great in green smoothies or jellies. If you don’t have sorrel leaves swap it for spinach and add tartness such as lemon juice or vinegar to compensate for the sourness. Sorell also goes by the name of spinach dock or narrow-leaved dock. But in the meantime, we still get our sorrel leaves from grandma’s garden, so we haven’t explored the grasslands of this beauty yet.
Speaking of grandma, my mother-in-law is the one who makes this soup in a super-easy way! Sure you make a Sorrel Soup Recipe as I have here, but this soup is seriously a quick one to make and one to be made in one pot or even an Instant Pot! It calls for fewer ingredients and less cooking time but yet has all the Russian flavors coming from the sour cream and bay leaves! I absolutely love it and we can go through this pot real fast! We enjoy it with our Moist Wheat Bread Recipe and fresh garlic! Enjoy!
FAQ
I Don’t Have Sorrel Leaves Can I Use Spinach?
If you don’t have sorrel leaves but want to try this Russian Soup, here’s how! To substitute sorrel leaves with spinach:
- Use the same amount of spinach leaves for the sorrel leaves.
- Add the juice of one lemon.
That’s it! Always add sorrel at the last 5 minutes of cooking time.
Can I Use Other Meats?
Some meats such as pork, beef, or lamb need longer cooking time. Simmering meats first also create a flavorful broth. However, chicken breasts are done within 20 minutes making this soup easy and approachable. To use other meats simmer for 1 hour before adding the potatoes.
Can You Make This Vegetarian?
Sorrel soup can be vegetarian! Simply Saute the onion first in a stockpot then add the remaining ingredients and proceed with the recipe instructions.
Can I Use Chicken Or Vegetable Stock?
Chicken broth or vegetable broth can be used for part of the water. Keep in mind that salt and other seasonings may have to be adjusted.
Mayo or Sour Cream?
I actually used both in my other version of Sorrel Soup! However, this recipe is simply with sour cream only which is still as good.
Storing Sorrel Soup?
Sorrel leaves can be frozen prior to cooking. However, once the soup is made it’s important to store it in a cold place to prevent it from turning too sour.
To Store Sorrel Soup: cool then place into the refrigerator. Can Keep up to 3 days. Do not hold this soup for more than 12 hours at room temperature.
How Can I Grow Sorrel?
Sorrel is very easy to grow and grows year after year on its own! If you want to grow your own, you can buy these Sorrel Seeds and plant away!
Tips for Easy Sorrel Soup:
- Freeze sorrel leaves to make this soup year-round!
- Saute the chicken and onion in the same stockpot to make a one-pot main meal!
- Make it in an Instant Pot!
- Chicken cooks fast! Adding other meats may require longer cooking times.
More Russian Recipes:
- Easy Borscht Recipe (Beet soup)
- Oven-Baked Potato Wedges
- How To Make Lox (Cured Salmon)
- How To Make Sauerkraut
- Moist Wheat Bread Recipe
How To Make Easy Sorrel Soup:
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Easy Sorrel Soup
Equipment
- 6-quart pot
- 12-inch frying pan
Ingredients
Ingredients:
- 1 onion, (diced)
- 2 chicken breasts, (cubed)
- 3 potatoes, (peeled and cubed)
- 1 Tbsp salt
- 3 cups sorrel leaves, (chopped)
- 2 hardboiled eggs, (chopped)
- 1 tsp garlic salt
- 1 tsp lemon pepper
- 3 bay leaves
- 1/3 cup sour cream
Instructions
How To Make Sorrel Soup:
- Fry the chicken and onion in 2 Tbsp of oil for 5 minutes.
- Meanwhile, bring 14 cups of water to a boil. Add the potatoes, sauteed chicken, and salt, and simmer for 20 minutes.
- Stir in the Sorrel, chopped eggs, and remaining seasonings; bring to a boil and simmer for 5 minutes. Whisk in the sour cream and ladle into bowls. Enjoy!
Notes
- Sorrel Substitute: use spinach and the juice of 1 lemon for sorrel leaves.
- Instant Pot Instructions: Cook the chicken and onion on saute mode. Add everything except the sorrel and sour cream. Pressure cook on high for 15 minutes. Add the sorrel and sour cream then cook on high for another 2 minutes.
Nutrition (per serving)
Tried this recipe?
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