Vegetable soup with sorrel and potatoes is more than just a simple dish; it is a true celebration of spring and summer, when sorrel is at its best, and at the same time offers a glimpse into the rich palette of local cuisine, which uses seasonal ingredients to create simple, yet exceptionally tasty dishes. This soup is a perfect example of how simplicity can be truly beautiful and how local ingredients can be transformed into something that pleases not only the eye but also the soul.
Sorrel, with its characteristic sour taste, is one of the first vegetables to herald the arrival of warmer months. Its use in soup is not only an expression of culinary creativity, but also a continuation of a rich tradition. The combination of sorrel and potatoes, which add richness and creaminess to the soup, is a direct testimony of the culinary mastery that can transform basic ingredients into something completely extraordinary.
We are living in a time when more and more people are going back to the basics, looking for meaningful ways to connect with nature and appreciate the simple pleasures of life. Preparing and eating soup with sorrel and potatoes can be a kind of ritual that draws us to the earth, its cycles and the wealth it offers us. In this context, soup becomes not only a nutritious meal, but also a form of meditation and gratitude for the gift of nature.
This recipe, although simple at first glance, carries a deep message about the importance of preserving and appreciating local, seasonal ingredients. It offers us the opportunity to stop, slow down and really enjoy every bite, every moment. Making this soup can also be a way to involve family and friends in the cooking process, share stories and create memories that are as nourishing for our bodies as they are for our souls.
Whatever your motivation for choosing this recipe, one thing is certain: vegetable soup with sorrel and potatoes is a dish that pleases, fills and inspires. It’s a dish that has the ability to remind us all that sometimes simplicity is the greatest delicacy, and that true beauty and depth of flavor often lie in the humblest of ingredients.
Recipe Vegetable soup with sorrel and potatoes
Ingredients
- 2 medium potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 medium onion, diced
- 2 cloves of garlic, finely chopped
- 200 g sorrel, chopped (can also be frozen)
- 1 l of vegetable broth
- 100 ml cooking cream (or coconut milk for a vegan version)
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- Sour cream or yogurt for garnish (optional)
Procedure
- Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
- Add the diced potatoes and carrots to the pot. Sauté together with the onion and garlic mixture for another 2 minutes, then pour over the vegetable stock.
- Bring the soup to a boil, then reduce the heat and simmer, covered, until the potatoes and carrots are tender, about 15-20 minutes.
- When the potatoes and carrots are soft, add the chopped sorrel to the pot. Cook for about 2-3 more minutes until the sorrel softens and the soup acquires its characteristic sour taste.
- If desired, you can blend the soup with an immersion blender to a smooth consistency or leave it with pieces of vegetables for a rustic feel. Then mix cream (or coconut milk) into the soup and season with salt and pepper.
- Serve the soup warm, garnished with a spoonful of sour cream or yogurt and fresh bread or toast on the side.
Vegetable soup with sorrel and potatoes questions and answers
What is sorrel and why is it popular in the kitchen?
Sorrel is a leafy vegetable known for its distinctly sour taste, which is the result of a high content of oxalic acid. It is popular in many kitchens around the world for its unique taste that enlivens soups, salads and sauces.
Can I use canned or frozen sorrel instead of fresh?
Yes, if you don’t have access to fresh sorrel, you can also use frozen or canned. Frozen sorrel is often available in grocery stores and can be added directly to soup without thawing first.
How can I modify the recipe for a vegan version?
For a vegan version of this soup, simply replace the cooking cream with coconut milk or another plant-based alternative. Use vegan sour cream to garnish or skip this step.
Is sorrel safe for everyone?
Although sorrel is a healthy vegetable rich in vitamins and minerals, its high oxalic acid content can be a problem for people with certain health conditions, such as kidney problems. If you are concerned, consult your doctor before consuming sorrel.
Can I add other vegetables to the soup?
Of course! This recipe is very flexible. In addition to the basic ingredients such as potatoes and sorrel, you can also add other vegetables according to taste or seasonal availability, such as leeks, broccoli or zucchini.
How long can I keep this soup?
Vegetable soup with sorrel and potatoes can be kept in the refrigerator in a closed container for 3-4 days. You can also freeze the soup, but due to the content of cream or vegetable milk, its texture may change after thawing.
What are the benefits of adding sorrel to my diet?
Sorrel is rich in vitamin C, group B vitamins, iron, and has antioxidant properties. Adding it to your diet can help improve digestion, boost your immune system, and increase your overall intake of important nutrients.
