Sorrel Soup

Sorrel Soup Recipe - Vegetarian South African Cuisine

Region / culture: South Africa | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sorrel soup is a delicious and nutritious dish that is perfect for any time of the year. This tangy and flavorful soup is made with fresh sorrel leaves, vegetable stock, onions, potatoes, and a mix of fresh herbs. It is a great way to enjoy the unique taste of sorrel and get a healthy dose of vitamins and minerals.

History

Sorrel soup has been enjoyed for centuries in various cultures around the world. Sorrel is a leafy green herb that has a tart and tangy flavor, making it a popular ingredient in soups, salads, and sauces. The soup is believed to have originated in Eastern Europe, where sorrel grows abundantly in the wild.

Ingredients

500 g of sorrel, washed
1 liter of vegetable stock
1 medium onion, finely chopped
3 medium potatoes, thinly sliced
5 ml of chopped fresh thyme
15 ml of chopped fresh chives

How to prepare

Soak the sorrel in salted water for 30 minutes.
Drain and finely chop it.
Heat the stock in a large, heavy-based saucepan and add the sorrel, onion, and potatoes.
Cook, covered, over low heat for approximately 30 – 45 minutes.
Stir in the herbs and serve.

Variations

To achieve a creamier consistency, blend the soup until smooth. Then, thicken it by mixing a small amount of flour with water to create a paste. Stir in milk or cream according to your preference.
If sorrel is not available or if you prefer, you can use finely chopped spinach instead.
Add a dollop of sour cream or yogurt for a creamy finish.
Garnish with a sprinkle of freshly ground black pepper or a drizzle of olive oil.
Add cooked chicken or shrimp for a protein boost.

Cooking Tips & Tricks

Soaking the sorrel in salted water helps to remove any bitterness from the leaves.

- Cooking the soup over low heat allows the flavors to develop slowly and evenly.

- Stirring in fresh herbs at the end adds a burst of fresh flavor to the soup.

Serving Suggestions

Sorrel soup can be served hot or cold, depending on your preference. It pairs well with a slice of crusty bread or a side salad.

Cooking Techniques

Use a heavy-based saucepan to cook the soup evenly.

- Stir the soup occasionally to prevent sticking.

Ingredient Substitutions

If sorrel is not available, you can use spinach or Swiss chard as a substitute.

- You can use chicken or beef stock instead of vegetable stock for a different flavor profile.

Make Ahead Tips

Sorrel soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve sorrel soup in a bowl garnished with a sprig of fresh herbs or a swirl of cream for an elegant touch.

Pairing Recommendations

Sorrel soup pairs well with a crisp white wine or a light beer. It also goes well with a side of grilled fish or roasted vegetables.

Storage and Reheating Instructions

Store leftover sorrel soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of sorrel soup contains approximately 150 calories.

Carbohydrates

Each serving of sorrel soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of sorrel soup contains approximately 2 grams of fats.

Proteins

Each serving of sorrel soup contains approximately 3 grams of proteins.

Vitamins and minerals

Sorrel is rich in vitamins A, C, and K, as well as minerals like potassium and magnesium.

Alergens

Sorrel soup may contain allergens such as onions and potatoes. Please check for any specific allergens before consuming.

Summary

Sorrel soup is a low-calorie, nutrient-rich dish that is packed with vitamins and minerals. It is a great option for those looking to add more greens to their diet.

Summary

Sorrel soup is a flavorful and nutritious dish that is easy to make and perfect for any occasion. With its tangy taste and vibrant green color, it is sure to be a hit with your family and friends. Enjoy this delicious soup as a starter or a light meal, and savor the unique flavor of sorrel in every spoonful.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a recipe for Sorrel Soup caught my eye. The vibrant green color and the unique blend of ingredients intrigued me, and I knew I had to give it a go.

I had never heard of sorrel before, but the cookbook described it as a tangy herb with a lemony flavor. I was excited to try something new and different, so I set out to find some sorrel at the local market. After a bit of searching, I finally found a bunch of fresh sorrel leaves and brought them home to start cooking.

The recipe called for a few simple ingredients – sorrel, potatoes, onions, chicken broth, and a touch of cream. I chopped up the sorrel and potatoes, sautéed the onions, and simmered everything together in a pot. The aroma that filled my kitchen was heavenly – a combination of earthy potatoes and the bright, citrusy tang of the sorrel.

As the soup bubbled away on the stove, I couldn't wait to taste the finished product. I ladled myself a steaming bowlful and took my first spoonful. The flavors exploded on my taste buds – the tartness of the sorrel, the richness of the cream, and the warmth of the potatoes all mingled together in perfect harmony. I was hooked.

From that day on, Sorrel Soup became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, or just for myself on a quiet evening at home. Each time I cooked it, I would tweak the recipe slightly – adding a pinch of this or a dash of that – until it was just right.

Over the years, I shared the recipe with friends and neighbors who were always eager to try something new. They would often ask me where I had learned to make Sorrel Soup, and I would tell them the story of how I stumbled upon it in an old cookbook and fell in love with the unique flavors.

As time passed, I learned that Sorrel Soup had a long history in many cultures around the world. It was a traditional dish in Eastern Europe, where sorrel grew wild in abundance. In France, it was known as Soupe d'Oseille and was often served with a dollop of crème fraîche. And in Russia, it was a popular summertime soup made with fresh sorrel from the garden.

I loved the idea that this simple soup had such a rich and diverse heritage. It reminded me of the power of food to bring people together, no matter where they came from or what language they spoke. Food was a universal language that could bridge gaps and create connections between people from all walks of life.

As I grew older, I continued to make Sorrel Soup regularly, passing down the recipe to my own children and grandchildren. It became a family tradition, a dish that we would gather around the table to enjoy together. And with each spoonful, I would be transported back to that cold winter day when I first discovered the magic of Sorrel Soup.

Now, as I sit here writing this story, I can't help but smile at the memories that Sorrel Soup has brought me over the years. It's more than just a recipe – it's a reminder of the joy and discovery that cooking can bring. And I hope that whoever reads this story will be inspired to try something new in their own kitchen, to explore the world of flavors and ingredients that are waiting to be discovered. Who knows, maybe they'll find their own Sorrel Soup along the way.