Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 cups fresh sorrel leaves, chopped
- 1 cup fresh dill, chopped
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the chicken or vegetable broth to the pot and bring to a boil.
3. Add the chopped sorrel and dill to the pot and reduce the heat to low. Simmer for 10-15 minutes or until the sorrel is wilted.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 12g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Sorrel can be substituted with spinach or arugula
- Dill can be substituted with parsley or cilantro
- Heavy cream can be substituted with coconut cream for a dairy-free option
Variations:
- Add a squeeze of lemon juice for a tangy flavor
- Top with croutons or a dollop of sour cream
- Garnish with fresh herbs or a sprinkle of paprika
Tips and tricks:
- Be careful not to overcook the sorrel, as it can turn the soup brown.
- Use fresh herbs for the best flavor.
- If using a blender, blend in batches to avoid splatters.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprig of fresh dill.
Garnishes:
Fresh herbs, croutons, sour cream, paprika
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Grilled chicken, fish, or tofu
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to wash the sorrel and dill thoroughly before using.
Food history:
Sorrel soup is a traditional dish in Eastern European cuisine, particularly in Russia and Ukraine.
Flavor profiles:
Tangy, herbaceous, creamy
Serving suggestions:
Serve hot as a starter or light meal.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Russian
Taste: Herbaceous, Savory, Tangy, Sour, Aromatic