Sorrel soup

Ingredients for Making Sorrel Soup

For soup

  1. Fresh sorrel 1 large bunch (about 300 grams)
  2. Potato 4 pieces
  3. 3 carrots
  4. Parsley root 1-2 pieces
  5. Butter 1 tablespoon
  6. Natural yogurt 3 tablespoons
  7. Egg yolk 1 piece
  8. Salt to taste
  9. Ground pepper to taste
  10. Water 1.5 liters

For filing

  1. Boiled egg 2 pieces
  2. Feta cheese to taste
  3. Dill 1 bunch
  • Main ingredients: Potato, Carrot, Sorrel, Eggs, Yogurt, Greens
  • Serving 4 servings


Frying pan, pan, ladle, spatula, grater, kitchen knife, cutting board, slotted spoon, bowl.

Cooking Sorrel Soup:

Step 1: Prepare the ingredients.

Vegetables need to be washed, carrots, parsley root and potatoes should also be peeled, and leave the remaining greens for now.
Cut the potatoes into medium-sized cubes, grate the carrots, and chop the parsley root very finely.
Attention: carrots do not have to be rubbed, you can cut it into cubes in the same way as potatoes.

Step 2: Cook the vegetables.

Throw the vegetables into a pot of water, add about a pinch of pepper and one teaspoon of salt, and then sprinkle the chopped potatoes, carrots and parsley root. Stir and set everything to simmer on medium heat.

Step 3: Fry the sorrel.

Cut the sorrel into strips. And, if you want to cook a vegetarian dish, then first sort out the greens, removing the caterpillars and snails, which could well get lost in the succulent leaves.

Heat the butter in a pan and toss the sorrel. Stir the juicy leaves often while stirring until they are reduced in size by letting the juices out. Sorrel shrinks very much when frying, so you will definitely understand when it is ready for the next step.

Step 4: Add Sorrel to the Soup.

When the potatoes are soft, it's time to add the stewed sorrel leaves to the soup.

You will also need to mix the egg yolk with natural yogurt, then pour a little broth from the soup here and beat, and add the mixture already obtained back to the soup. After adding sorrel, yogurt and yolk, cook everything you need about 5 minutes.
At the very end, when you remove the sorrel soup from the heat, add chopped dill and a little more salt to taste. Close the lid and let cool for a couple of minutes, and then serve.

Step 5: Serve the Sorrel Soup.

Sorrel soup served with boiled eggs and feta cheese. This complements the taste, making the finished dish brighter. Of course, this is all optional, but this is how your sorrel soup will become a real star of the dining table. No one can resist.
Enjoy your meal!

Recipe Tips:

- Instead of natural yogurt, you can use fat sour cream, a slightly different taste, but also not bad.

“If you have some tofu on hand, you can serve sorrel soup with it.”