Soups
Sorrel Soup (Skābeņu Zupa)
Ingredients
- 300 g (10 oz) fresh sorrel leaves, stems removed
- 1 litre (4 cups) vegetable or chicken stock
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 tbsp (15 g) butter
- 150 ml (2/3 cup) sour cream
- 4 hard-boiled eggs, halved
- Salt and black pepper, to taste
Method
- Melt the butter in a large saucepan and sweat the onion over medium heat for 4-5 minutes until soft.
- Add the stock and diced potatoes, bring to a boil, then simmer for 12-15 minutes until the potatoes are tender.
- Roughly chop the sorrel and stir it into the pot; simmer for a further 3-4 minutes until wilted and the soup turns a soft olive-green.
- Season with salt and pepper to taste.
- Ladle into bowls, top each with a swirl of sour cream and two egg halves.
Introduction: As soon as wild sorrel pushes up in spring meadows, Latvian cooks turn it into this bright, tangy soup, one of the first fresh dishes of the year after a long winter of preserved vegetables.
Cultural Background: As soon as wild sorrel pushes up in spring meadows, Latvian cooks turn it into this bright, tangy soup, one of the first fresh dishes of the year after a long winter of preserved vegetables. Its natural sourness needs little more than a boiled egg and a swirl of cream to make a complete, refreshing meal.
Tips: Add the sorrel at the very end of cooking; prolonged boiling dulls both its colour and its bright tang.
Variations: Blend the soup smooth for a silkier texture, or add a handful of young spinach if sorrel is scarce.
Storage: Refrigerate for up to 2 days; the eggs are best added fresh when reheating.
Reheating: Reheat gently on the stovetop over low heat, stirring, without boiling hard.
FAQs:
Q: Where can I find sorrel outside Latvia?
A: Farmers' markets and specialty greengrocers often stock it in spring; it can also be grown easily in a home garden.
Q: Is this soup served hot or cold?
A: Traditionally hot, though it is also pleasant served chilled in summer.
Please log in to leave a comment.