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
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.
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
