Sorrel soup

Error creating thumbnail:

Borscz zelenyj ukr

Green borscht spinach smetana

Борщ зелений

Sorrel soup is a popular dish made primarily from the leaves of the sorrel plant (Rumex acetosa), which gives the soup its distinctive tangy flavor. Sorrel is a perennial herb that belongs to the Polygonaceae family and is known for its sour taste, which comes from oxalic acid present in the leaves. This soup is enjoyed in various cuisines around the world, with each region adding its unique twist to the recipe.

Ingredients and Preparation

The basic ingredients for sorrel soup include young sorrel leaves, water or broth, and seasonings. Depending on the regional variations, it may also contain potatoes, carrots, onions, and eggs. In some recipes, cream or sour cream is added to create a richer, more velvety texture.

To prepare sorrel soup, the sorrel leaves are first washed and then chopped or torn into smaller pieces. They are then sautéed with onions and other vegetables until soft. Water or broth is added to the pot, and the mixture is brought to a boil. After simmering for a while, the soup is seasoned to taste with salt, pepper, and other herbs. If eggs are used, they may be beaten and stirred into the soup to create ribbons or gently poached in the soup. Cream or sour cream is added last, if used, to avoid curdling.

Regional Variations

Sorrel soup has several regional variations across Europe and Asia, reflecting local tastes and culinary traditions.

• In Eastern Europe, particularly in countries like Poland, Ukraine, and Russia, sorrel soup, known as "schav" or "green borscht," is a springtime favorite. It is often served with hard-boiled eggs and sour cream.
• In France, a refined version of sorrel soup is prepared with chicken broth and enriched with cream, known as "soupe à l'oseille."
• Jewish cuisine also has a version of sorrel soup, which is served cold and is popular during the Passover festival.

Nutritional Value

Sorrel is rich in vitamin C, vitamin A, and minerals such as potassium and magnesium. However, due to the presence of oxalic acid, it is advisable to consume sorrel in moderation, especially for individuals with kidney issues or those prone to kidney stone formation.

Cultural Significance

Sorrel soup is more than just a culinary delight; it is a dish with deep cultural roots and significance in many communities. It marks the arrival of spring and is associated with rejuvenation and renewal. In some cultures, it is part of traditional Easter celebrations.

See Also

• Soup
• Cuisine of Eastern Europe
• Jewish cuisine
• French cuisine