Russian Sorrel Soup with Potatoes and Eggs
This sorrel soup has several simple ingredients and is very easy to make. Normally, sorrel is sour to the taste, but the taste is different when cooked. The soup is heart-warming, slightly tangy and just a very good, light soup to cook in the spring (or all year round).
I grew up eating sorrel soup. When I married, my second mama (MIL) made it almost the same way as my mama. It was like being home when I ate it her place 🥰. This recipe comes from her, but the only difference from my mom’s recipe is that she puts sour cream directly into the pot, while at our house each person added sour cream to their own bowl.
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If you don’t have any sorrel, ask a relative or a friend for some from their garden. Plant it and it grows like a weed. If you don’t know anyone who has sorrel, you can always order some sorrel seeds online. It is very easy to grow.
There are basically two ways to cook this soup. Pick one that works for you.
Method 1: With broth/meat
Beef works best for this soup. First off, select some meat that has bone on it (in Germany these are often already sold packaged as “soup meat”). Add a couple of beef bones to make the soup richer. We got this meat from a farmer around here and it was already chopped like this.
Fill a big pot half-way with water, add the meat and bones to the water and bring to a boil. Note that scum will start forming on the top of the water. It is best to skim it off so that the soup/broth remains clear. Use a small sieve to skim off the scum from the broth (I have a set like in the link).
[Side note: if you want to know a bit more about this whole skimming scum thing (awesome alliteration, isn’t it?), visit justonecookbook.com, they have a good, short post on it].
I also added bay leaf, black pepper corns, and vegetables so it was a mixture of beef and vegetable broth. This is optional. Let the meat cook for at least an hour. I usually let it cook for 2-3 hours or longer as you get more nutrients out of the bones that way. But do what works best for you. Take out the meat once cooked and set aside. Proceed with the rest of the recipe.
Here is a great post from Bearded Butchers if you are looking for more information on beef broth/stock: How to make Beef Bone Broth. I guess mine was a combination of broth and stock. lol. Good to know.
Method 2: Without broth/meat
Cooking this soup without meat can’t be easier. Just use water in place of the broth and don’t add any meat. That’s it! It doesn’t taste any worse for this change. In fact, I prefer the soup without broth and/or meat.
Cook eggs. Let them cool. Then peel them and cut into small squares. Set aside.
Wash sorrel, pick through it removing damaged leaves, and let excess water run off. Cut into about 1/4 inch thick pieces.
Peel potatoes and cut them into small squares. Set aside. Tip: keep the cut potatoes covered with water until you cook them. This keeps them from turning brown.
Wash and cut green onion and dill.
I like to add sour cream to the whole pot of soup, but this is optional as each person can also add a teaspoon of sour cream to their own bowl at the end. If you want to leave the sour cream to each individual, then skip this step and proceed to the rest of the recipe.
Otherwise, add sour cream to a small bowl and add some water. Mix well until the water is well-incorporated and the mixture is thick. Add more water and mix well again. Keep adding water and mixing until sour cream is almost fully liquid.
Cooking Sorrel Soup
In a medium/large pot (I have this set), bring 6 cups water (or broth, if using) to a boil. Add the chopped potatoes and cook for about 10 minutes. Then, add eggs to the broth and cook for an additional minute.
Throw in the chopped sorrel and cook until it has wilted and turned dark green (about a minute).
Then add in the chopped green onion, chopped dill, meat (if using), and liquid sour cream. Bring to a slow simmer. Season with salt and pepper and turn off the heat.
Let stand for 10-15 minutes to allow the flavors to blend together (I usually don’t wait that long as I can’t wait to eat the soup. 😁. But the soup does taste even better the next day).
I highly recommend adding sour cream to the soup if you didn’t in the cooking process. This soup just has to have sour cream!
- 6 cups Water or beef stock
- 5.5oz (160g) Cooked beef meat, if using
- 3 Potatoes
- 3 Cooked eggs
- 10 oz (285g) Fresh sorrel greens
- Handful of green onions
- Handful of dill
- ⅓ cup Sour cream
- ⅓ cup Water
- 1 tsp Salt
- Black pepper, to taste
Preparation (set aside once prepared)
- Peel and chop potatoes.
- Cook eggs, cool, and chop.
- Wash sorrel, pick out any wilted or damaged leaves. Chop into 1/4 inch thick pieces/strips.
- Wash and chop green onion and dill.
- Add sour cream to a small bowl, add some water and mix well. Keep adding water and mixing until sour cream is liquefied.
Cooking Sorrel Soup
- In a medium pot, bring water or broth to a boil. Add chopped potatoes, cook for about 10 minutes or until almost done.
- Add chopped eggs and cook for another minute.
- Add chopped sorrel and cook until it has wilted (turned dark green) – about 1 minute.
- Add in the chopped onion, chopped dill, sour cream and cooked meat (if using). Bring to simmer.
- Season with salt and pepper. Take off heat and let stand for 10-15 minutes (Optional). Serve.
Check out my Simple Rice and Meatball Soup post, for another tasty and easy soup recipe.