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Baba's Traditional Sorrel Soup

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PREP TIME
25 min
COOKING TIME
70 min
TOTAL TIME
95 min
SERVINGS
4 servings
Dinner Eastern European
Baba's Traditional Sorrel Soup
Ingredients
  • 1/2 cup unsalted butter
  • 1 cup sliced onion
  • 5 large cloves garlic, minced
  • 12 cups tightly packed sorrel leaves, stems and veins removed
  • 4 cups chicken stock
  • 2 cups water
  • 3 potatoes, peeled and diced
  • 1 large carrot, peeled and cut into matchsticks
  • 1 cup chopped fresh parsley
  • 3 sprigs fresh dill, chopped, or to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper, or more to taste
Instructions
1
Heat a large Dutch oven over medium heat and melt butter, stirring occasionally until it reaches the desired consistency. Add sliced onions and minced garlic to the pot; cook, stirring frequently, until they become tender and fragrant, approximately 5 minutes.
2
Introduce the sorrel leaves to the pot in batches, stirring constantly until they have fully wilted and released their flavors, a process that should take around 5 to 8 minutes in total.
3
Next, pour in the chicken stock and water into the Dutch oven, followed by the addition of diced potatoes, sliced carrots, chopped parsley, sprigs of dill, a squeeze of fresh lemon juice, a generous amount of black pepper, and a pinch of cayenne pepper.
4
Bring the soup to a simmer and let it cook for about 1 hour, allowing all the flavors to meld together.
5
Finally, use an immersion blender to puree the soup until it reaches a mostly smooth consistency before serving.