Baba's Best Sorrel Soup

This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.

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

Ingredients

• ½ cup unsalted butter
• 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
• ¼ teaspoon ground cayenne pepper, or more to taste
• 5 large cloves garlic, minced
• 12 cups tightly packed sorrel leaves, stems and veins removed
• 3 sprigs fresh dill, chopped, or 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.