Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 4 cups sorrel leaves, chopped
- 1 cup spinach leaves, chopped
- 1 cup potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1 lemon, juiced
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent, about 5 minutes.
2. Add broth, sorrel leaves, spinach leaves, potatoes, carrots, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
3. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in Greek yogurt and lemon juice. Heat over low heat until warmed through.
5. Serve hot, garnished with additional sorrel leaves and a dollop of Greek yogurt, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 23g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Sorrel leaves can be substituted with spinach or arugula leaves.
- Greek yogurt can be substituted with sour cream or crème fraîche.
- Lemon juice can be substituted with lime juice.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth for a vegetarian version.
- Add a pinch of cumin or coriander for a Middle Eastern twist.
Tips and tricks:
- Be careful not to overcook the sorrel leaves, as they can turn brown and lose their flavor.
- If the soup is too thick, add more broth or water to thin it out.
- For a creamier soup, add more Greek yogurt or sour cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until warmed through.
Presentation ideas:
Serve soup in individual bowls, garnished with sorrel leaves and a dollop of Greek yogurt.
Garnishes:
Sorrel leaves, Greek yogurt, croutons, chopped fresh herbs (such as parsley or dill)
Pairings:
Serve with crusty bread and a Greek salad for a complete meal.
Suggested side dishes:
Grilled vegetables, roasted potatoes, or a side of hummus and pita bread.
Troubleshooting advice:
If the soup is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Be sure to wash all vegetables thoroughly before using.
Food history:
Sorrel soup is a traditional dish in many European countries, including Greece, Poland, and Russia.
Flavor profiles:
Tangy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main course or as a starter for a larger meal.
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Region: Greek