Sorrel soup (Щавелевый суп) is very common in Slavic roots. My family had plenty of it growing up. My husband, however, doesn’t like sour food, so I haven’t made much of it at home.
Funny thing, while we were in Europe, the last few weeks, our boys stayed with my family and there they were introduced to the sorrel soup. Since then, they refused to eat anything else. My mother said that all they wanted to eat, was kasha and sorrel soup.
Right before we came back to US, my mother promised to make them this soup one last time. Well, she ended up not making it, and Jacob, my 6 year old, complained all the way home, when I picked him up, that grandma forgot to make this soup for them. So, this was a first thing I cooked when I got home. Oh, you should see their joy and excitement, I still can’t believe that they love it so much.
This is my mom’s recipe, she is a pro at it. Enjoy!
Other Russian Soups to Try
Share Some Love ❤️
- 4 qt Water
- 5 medium Potatoes
- 2 Eggs
- 1/2 Onion
- 1 Carrot
- 1 bn Sorrel (about two cups when diced)
- 2 Scallions
- 2 tbsp diced Dill
- Salt & Pepper to taste
- 4 tbsp Oil for frying
- Clean potatoes, onion and carrot. Rinse sorrel in cold water. Bring a pot with water to a boil.
- Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes.
- Dice onion, scallions, dill and sorrel. Shred carrot and whisk eggs in a bowl.
- Pour in eggs into the cooking ingredients, stir as you are adding eggs, so they don't stick all together. Season soup with salt & pepper.
- Sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes). Add it to coking ingredient.
- Add green onions and dill to the soup, let it cook for about five minutes. Add sorrel to the soup. Remove soup from the heat and let it sit for about 10 minutes.
- Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.