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Sorrel soup

A simple soup particularly popular in Eastern European countries. It is normally made with sorrel, water and salt. Other ingredients, such as potatoes or beaten eggs,can be added. The soup is usally served with hard-boiled eggs or sour cream.


2 lb sorrel (rinsed)
3 c liquid (water or broth)
  seasoning (salt and pepper to taste)
6 egg (optional, hard boiled eggs peeled and cut in half, to decorate)
  cream (optional, as a garnish, partly whipped cream or sour cream)


Heat the broth over medium heat in a large saucepan until it starts to boil. Add the sorrel and cook until tender, 15-20 minutes.

Serve the soup warm, checking the seasoning, with a halved hard-boiled egg and partially whipped cream. Alternatively, let it cool, serving it lukewarm with hard-boiled egg and sour cream.

Total time
40 minutes
Cooking time
Preparation time
6 servings


To prepare the sorrel, the leaves are washed well and the nerves are removed.

The soup can be made with broth instead of water.


Potatoes, peeled and diced, can be cooked along with the sorrel.

To make a Russian-style sorrel soup, potatoes, carrots, peeled and chopped, are cooked with the sorrel. The hard-boiled egg is omitted. In the last 2-3 minutes, spoonfuls of beaten eggs are added so that they curdle in the broth.