Sorrel Recipes

Sorrel comes in several varieties, including wild sorrel and French sorrel. Its name derives from the French for sour, in reference to the plant's characteristic acidity. Although often used in salads, sorrel should not be eaten in large quantities as it contains a high amount of oxalic acid.

Cream of Sorrel Soup

Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Other possible ingredients are egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. It can be served hot or cold, and is usually garnished with sour cream.

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French Style Sorrel Soup

Sorrel is a perennial herb that has been used in France in an assortment of dishes for years. This tangy sorrel soup is classic French style.

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Sorrel Sauce for Fish

Fish served in a sorrel sauce is a staple of French cuisine and is especially good with salmon fillets. This sauce has a distinct lemony flavour.

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Zelyoniye Green Shchi – Russian Cabbage and Sorrel Soup

A simple Russian summer soup with young greens – cabbage and sorrel (sour grass) – a little sour but very fresh tasting.

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Zupa Szczawiowa – Polish Sorrel Soup

Zupa Szczawiowa (sorrel soup) is a popular Polish recipe in the springtime when sorrel is at its most tender. Sorrel soup is made in many different ways. This is just one variation.

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