Sorrel Soup

Kevin Kindland

Kevin Kindland

3rd May 2015
Kevin Kindland

Sorrel Soup

Sorrel soup is characterized by its sour taste due to oxalic acid (called "sorrel acid" in Slavic languages) present in sorrel. The "sorrel-sour" taste may disappear when sour cream is added, as the oxalic acid reacts with calcium and casein.


  • Knob of butter
  • 2 onion, chopped
  • 2 large potato (Maris Piper or King Edward), peeled & chopped
  • 1500ml chicken stock
  • 1kg wild sorrel, washed
  • 200ml sour cream
  • salt, pepper


1. Melt the butter, and add the onion, cooking on medium heat until the onion is soft but not coloured.

2. Add the potatoes and seasoning, stirring for a few seconds. Pour in the chicken stock and cook until the potatoes are almost cooked through.

3. Add the sour cream, sorrel and cook for a further 2-3 minutes. Blitz the soup using a blender or hand mixer. Season to taste

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