SUMMA BORSCHT
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
BABA'S BEST SORREL SOUP
This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.
Provided by SandyS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
- Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
- Puree soup with an immersion blender until mostly smooth before serving.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 37.5 g, Cholesterol 66 mg, Fat 23.9 g, Fiber 5.3 g, Protein 5.9 g, SaturatedFat 14.7 g, Sodium 1000.2 mg, Sugar 4.6 g
SORREL SOUP
This soup can be served hot or cold.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook, without browning, until softened, 6 to 8 minutes. Add sorrel and season with 1/2 teaspoon salt. Stir over low heat for about 5 minutes.
- Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes. Stir in boiling stock. Simmer for 10 minutes. Season with salt and pepper.
- In a small bowl, beat yolks lightly with cream. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
- Stir in softened butter and serve hot with a dollop of creme fraiche and chervil. If serving the soup chilled, do not add the softened butter.
SORREL SOUP
Rich, strong-flavored soup. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.
Provided by BFOULDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
- Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 9.5 g, Cholesterol 27.2 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 239.3 mg, Sugar 1.5 g
MOIRA HODGSON'S SORREL SOUP
Provided by Moira Hodgson
Categories weekday, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large, heavy saucepan, melt the butter and soften the shallots. Add the potatoes, water and chicken stock and season to taste with salt and pepper. Bring to a boil and simmer gently until the potatoes are soft.
- Meanwhile, wash the sorrel, discard the stems and chop the leaves coarsely. When the potatoes are cooked, add the sorrel to the saucepan and cook, stirring, until the sorrel has wilted. Bring to a boil, turn heat down and simmer gently for five minutes.
- Remove the soup from the heat and puree it in batches in a food processor. Allow it to cool.
- Stir in the buttermilk and chill the soup overnight in the refrigerator. When ready to serve the soup, swirl in the cream and correct the seasoning. Garnish with chopped sorrel leaves sprinkled on top.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 1092 milligrams, Sugar 7 grams, TransFat 0 grams
SORREL AND BUTTERMILK SOUP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer
Time 20m
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
- Bring the broth to the boil and remove it from the heat. Set aside. Do not let the broth cool for an extended period.
- Put the yolks in a saucepan and add the cream, nutmeg, salt and pepper. Beat briskly with a wire whisk and pour in the hot broth, beating constantly.
- Place the saucepan on the stove and heat briefly, stirring with a wooden spoon. Bring the mixture barely to the simmer and remove immediately from the heat. Do not let the mixture boil or it will curdle. Immediately pour the mixture into a mixing bowl to prevent further cooking from retained heat.
- Pour in the buttermilk and stir. Let cool. Chill thoroughly. Add the sorrel. Pour the soup into the container of a food processor or electric blender and blend. Serve.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 642 milligrams, Sugar 5 grams
BUTTERMILK SOUP
A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
- Beat until smooth and well mixed.
- Slowly beat in buttermilk.
- Refrigerate until ready to serve.
- When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.
Nutrition Facts : Calories 311.2, Fat 8.6, SaturatedFat 4.5, Cholesterol 162.8, Sodium 286.7, Carbohydrate 48.6, Fiber 0.2, Sugar 44.7, Protein 10.5
SORREL SOUP
A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery", and "Gastronmique". To make this for my Vegetarian friends, I use vegetable broth instead of chicken broth.
Provided by Sweetiebarbara
Categories Chicken
Time 1h15m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove stems from Sorrel leaves, wash in salad spinner and set aside, reserving 2 leaves for garnish.
- Sauté finely chopped onion in butter until translucent.
- Heat broth but do not boil.
- Add sorrel leaves to onions and wilt.
- Add flour, stirring constantly until smooth.
- Continue stirring while adding hot broth.
- Simmer 5 minutes.
- Put through blender 1 cup at a time, or use hand held blender directly in sauce pan, using low speed.
- Return soup to low heat, do not allow to boil.
- Lightly beat egg yolks in a large cup, slowly stirring into them a little of the hot soup.
- Slowly pour the mixture back into the soup while stirring.
- Continue to stir while adding cream.
- Heat through, but do not boil.
- Season to taste.
- Garnish with thin slices of reserved Sorrel leaves and rounds of toasted baguette.
Nutrition Facts : Calories 605.7, Fat 22.6, SaturatedFat 12.3, Cholesterol 139, Sodium 1760.1, Carbohydrate 78.3, Fiber 3.4, Sugar 4.5, Protein 22.4
CHILLED SORREL SOUP
This is a tart, refreshing cold soup with lovely spring green color. I especially like serving sorrel this way.-Sarah Seltzer, Sacramento, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (1 quart).
Number Of Ingredients 8
Steps:
- Remove center ribs and stems from sorrel; tie ribs and stems in a bundle and wrap in cheesecloth. Chop leaves into this strips. In a 2-qt. saucepan, combine water, lemon juice, sorrel leaves and bundle of stems. Simmer for 20 minutes; discard stem bundle. , In a small bowl, beat egg yolks; add a small amount of sorrel mixture, stirring constantly. Return all to the pan. Cook and stir until soup thickens (do not boil). Cool; chill for several hours. Add salt and pepper. Garnish with a dollop of sour cream and additional sorrel if desired.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 596mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
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SORREL SOUP RECIPE - HOW TO MAKE FRENCH SORREL SOUP
From honest-food.net
4.9/5 (28)Total Time 40 minsCategory Main Course, SoupCalories 306 per serving
- Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
- Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
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5/5 (28)Category SoupCuisine Russian, UkrainianTotal Time 55 mins
- Fill a soup pot with 14 cups water (or water plus chicken broth if not using meat ). Bring to a boil. Then, add meat, 1 Tbsp of salt and simmer pork partially covered for 30 minutes (or chicken for 10 minutes). Use a spoon to skim off any impurities that rise to the top.
- When the timer goes off on your meat, add diced potatoes, 2 bay leaves and lightly boil 15 minutes or until potatoes can be easily pierced with a fork.
- While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown and add to the pot with the soup.
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