Sorrel Soup

Name: Sorrel Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 tbsp butter; 1 yellow onion, diced; 2 lbs Yukon Gold potatoes, diced; 6 cups vegetable broth; 6 oz fresh sorrel leaves, chopped; 1 tsp salt; 1/2 tsp black pepper; 4 hard-boiled eggs, quartered; 1/2 cup sour cream

A classic green soup featuring tender potatoes and tangy sorrel leaves in a clear broth. Served hot with sliced hard boiled eggs and a dollop of sour cream.

35 minEasyServes 4210 cal/serving

RussianSoupStovetopVegetarianLow CarbGluten-FreeNut-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp butter
1 yellow onion, diced
2 lbs Yukon Gold potatoes, diced
6 cups vegetable broth
6 oz fresh sorrel leaves, chopped
1 tsp salt
1/2 tsp black pepper
4 hard-boiled eggs, quartered
1/2 cup sour cream

Instructions

1

Melt 2 tbsp butter in a large pot over medium heat.
2

Add 1 diced yellow onion and cook for 5 minutes until soft.
3

Add 2 lbs diced Yukon Gold potatoes and 6 cups vegetable broth, bringing the liquid to a simmer.
4

Cook for 15 minutes until potatoes are fork-tender.
5

Stir in 6 oz chopped fresh sorrel leaves, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes until greens wilt.
6

Ladle soup into bowls and top with 4 quartered hard-boiled eggs and 1/2 cup sour cream.

Questions

Can I make Sorrel Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Sorrel Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sorrel Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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