Best 2 Cold Sorrel Soup Recipes
Cold sorrel soup is a traditional Eastern European and Russian soup served as an appetizer or light summer meal. It is made with sorrel leaves, a leafy green vegetable known for its slightly sour and tangy taste. The soup is made by blending sorrel with other ingredients such as hard-boiled eggs, cucumbers, green onions, and dill. It is typically served chilled, making it a refreshing dish on a warm day. Cold sorrel soup is also a good source of vitamins and minerals, making it a healthy option.
Here are our top 2 tried and tested recipes!
COLD SORREL SOUP
Provided by Food Network
Time 4h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.
- Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.
HOT OR COLD SORREL SOUP
The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.
Provided by Rita1652
Categories Lemon
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter over moderate heat in a medium stockpot or Enamel coated Dutch oven (not cast iron).
- Cook onion, potato, salt and pepper until soft, about 10 minutes add garlic cook 3 more minutes.
- Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes.
- Stirring occasionally to evenly cook.
- Add half and half, water or stock, and nutmeg. Bring to a low boil and remove from heat. Puree in a blender until smooth. Stir in lemon juice, add salt and pepper to taste, and refrigerate a minimum of 4 hours.
- Serve ice cold bowls garnished with your choices.
Nutrition Facts : Calories 190, Fat 13.4, SaturatedFat 8.4, Cholesterol 41.2, Sodium 626.4, Carbohydrate 14.5, Fiber 1.5, Sugar 1.7, Protein 4
Tips:
- Use fresh sorrel leaves: Fresh sorrel leaves have a bright, tangy flavor that is perfect for this soup. If you can't find fresh sorrel, you can use spinach or arugula as a substitute, but the flavor will be milder.
- Don't overcook the sorrel: Sorrel leaves wilt quickly, so it's important not to overcook them. Bring the soup to a simmer and then remove the sorrel from the heat as soon as it has wilted.
- Chill the soup before serving: This soup is best served chilled, so make sure to let it cool completely before serving. You can also chill the soup overnight for a more intense flavor.
- Garnish the soup with fresh herbs: Fresh herbs, such as dill, chives, or parsley, add a nice pop of flavor and color to the soup. You can also garnish the soup with a dollop of sour cream or yogurt.
Conclusion:
Cold sorrel soup is a refreshing and flavorful soup that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. Whether you like it tangy, creamy, or herby, there's a cold sorrel soup recipe out there for you. So next time you're looking for a light and refreshing soup, give cold sorrel soup a try. You won't be disappointed!
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