In Russia where I come from, soups are an essential element of local cuisine. We eat them all year around, typically for lunch; heavier, comforting bowls in winter and lighter, fresher versions in warmer months. Sorrel soup is very much a summer dish. Sorrel itself is a nutritious leafy green native to Europe. It boasts quite a unique flavour – bright, tart and lemony, instantly enlivening salads, sauces or soups. In its simplest form, sorrel soup is made with just the basic vegetables such as carrots, potatoes and onions. It also contains egg ribbons, which are created by whisking the egg into the simmering broth.
The Flavour Affair:
Sorrel + Carrots + Onions + Potatoes + Egg + Salt + Black Pepper
Tangy and zesty, this humble soup is all about natural flavours of fresh vegetables.
Sorrel: during cooking, it wilts and looses much of its volume, just like spinach. You will need 3-4 bunches for a 2l soup pot, which is around 250g.
Carrots and Onions: like in many Russian soups, grated carrot and thinly sliced onion are quickly fried in a mix of oil and butter, then added to the soup.
Potatoes: create some bulk, making it a more substantial meal.
Egg: while you will find versions containing halves of a boiled egg, a so called ‘egg drop’ is a more traditional way. The egg is lightly beaten then slowly poured into boiling broth while you keep whisking it. This way, long ribbons form, giving the soup more substance and a silkier texture. Some recipes only use the egg white.
Salt & Pepper: Russian soups are not rich in spices. More often than not, the seasonings are limited to basic basic salt and pepper. In place of spices, we often use fresh herbs and sour cream to enhance the soups’ natural flavours.
Preparation Tips for Sorrel Soup with Eggs and Potatoes:
- This is a simple dish that works perfectly fine when made with just water. However, if you do want some more weight, you can use meat or chicken broth, and even add boiled meat to the soup.
- Start with potatoes: cut them into bite-size pieces, add to boiling water and leave to simmer for about 5-7 minutes until almost cooked.
- In the meantime, stir-fry onions and carrots in a mixture of olive oil and butter until the onions turn golden brown. Add to the pot with potatoes and season generously with salt.
- When the potatoes are ready, stir in the sorrel. It will wilt quickly and does not require any further cooking.
- Lastly, add the egg: slowly pour it into the pot, whisking constantly so that it breaks into thinner threads. Boil for just 10-20 seconds, then switch the heat off and leave to rest for another 10 minutes.
Serving Suggestions:
You can garnish the soup with a drizzle of lemon juice for a brighter finish, along with chopped dill, parsley and/or cilantro. For a more authentic taste, try adding a tea spoon of sour cream – it creates a creamier texture and accentuates the sour notes. And don’t forget some fresh bread on the side!
For more delicious summery-soups, check out these recipes:
Watermelon Gazpacho with Mint and Feta
Creamy Seafood Soup with Dill and Saffron
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Sorrel Soup with Egg and Potatoes
Equipment
- 1 medium pot
- 1 medium pan
Ingredients
- 2 l water
- 200 g sorrel leaves typically 3-4 bunches
- 2-3 medium potatoes cut into bite-size bricks or cubes
- 1 medium carrot grated
- 1 small onion thinly sliced
- 1 tbsp olive oil
- 20g butter
- 2 eggs lightly beaten (see notes)
- Salt & pepper to taste
- Fresh herbs and sour cream for garnish
Instructions
- Thoroughly wash sorrel leaves and slice them.
- Bring about 2l of water to boil. Add the potatoes and simmer for 7-8 minutes.
- In the meantime, stir-fry onions and carrots over medium-high heat in a mix of oil and butter until the onions turn golden brown.
- Add the carrot and onion mixture to the pot with potatoes. Season with salt and simmer for another 2-3 minutes or until the potatoes are cooked.
- Add sorrel to the pot and mix well.
- Slowly pour the beaten egg into the simmering broth, whisking as you pour. Keep whisking for another 10-20 seconds until the egg breaks into thinner ribbons.
- Taste and adjust for salt.
- Leave to settle for 10 minutes.
- Serve garnished with fresh chopped herbs such as dill, parsley and/or cilantro and seasoned with black pepper.
- For a more authentic experience, try adding a tea spoon of sour cream into your bowl.
Notes
- You can either beat a whole egg or use just the egg whites.
- Sorrel soup can easily last in the fridge for a day or two.
