Baba's Best Sorrel Soup

Fresh sorrel leaves wilt into a thick soup flavored with fresh dill, parsley, and garlic in this wonderful soup with old-world Polish flavor.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 380 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 cups water
• 1 teaspoon freshly ground black pepper
• 1 cup sliced onion
• 1 cup chopped fresh parsley
• 3 potatoes, peeled and diced
• 4 cups chicken stock
• 1 large carrot, peeled and cut into matchsticks
• 5 large cloves garlic, minced
• 12 cups tightly packed sorrel leaves, stems and veins removed
• 3 sprigs fresh dill, chopped, or to taste
• 0.5 cup unsalted butter
• 0.25 teaspoon ground cayenne pepper, or more to taste

Recipe Instructions

Step 1

Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.

Step 2

Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.

Step 3

Puree soup with an immersion blender until mostly smooth before serving.