Sorrel is a vastly underappreciated green leafy vegetable, a harbinger of spring, and one of its best uses is in the traditional Ukranian Shav Borscht (Green Borscht), or this creamy Sorrel Soup version sweetened and smoothed out by the addition of half-and-half.
You may also know of sorrel in the classic french recipe, salmon with sorrel sauce, also a spring epitomizing dish. The sauce is one of several sauces I consider a “magic sauce” because it can be varied according to the leafy green you have on hand, and goes well as a highlight any time you want to make a plainly sauteed chicken breast, piece of fish, or a plate of grilled or steamed vegetables, more flavorful. Classically prepared, sorrel sauce uses heavy cream, chervil and chives. This recipe for creamy sorrel soup marries the best of the traditional Shav recipe with the sorrel sauce, yielding a soup that is fresh, light and slightly sweeter and smoother than regular Shav Borscht.
For added texture and another layer of flavor, this creamy sorrel soup recipe utilizes that last-of-winter root, the humble turnip, with the addition of simply roasted baby turnips. Simply toss the baby turnips (or quartered regular sized turnips) in olive oil and salt, place on a piece of foil, and roast while you are preparing the rest of the soup.
I like to puree the sorrel leaves raw in a blender rather than sauteeing them as is usually called for, as it retains the fresh clean taste of the sorrel. This also gives the soup a somewhat bubbly and ethereal texture, which you can temper by simply allowing the soup to “deflate.” Your choice, but either way this creamy sorrel soup is delicious and a perfect welcome card to usher in springtime.
Recipe submitted to Fiesta Friday. Happy weekend everyone!Print
A creamy version of the tradtional Ukranian or Russian “Green Borscht” Sorrel Soup
- 3 Tbsp butter
- 1 lb sorrel leaves, washed and drained
- 1/2 onion, minced
- 3 cups stock (chicken is traditional, but you can use beef or vegetable stock)
- 3 cups half-and-half
- 2 egg yolks
- 1 lemon, juiced
- 1 tsp salt
- Yogurt, to taste
- 12 baby turnips
- 1 Tbsp olive oil
- 1 scallion, sliced thinly
- Toss turnips with olive oil and a dash of salt. Roast in oven at 425F for 20 minutes
- Saute minced onion in butter over medium heat until translucent, about 5 – 8 minutes
- Place onion, stock, sorrel leaves and half-and-half and salt in blender and blend until smooth
- If you want the soup hot, heat over medium heat until to your desired temperature
- Temper egg yolks by pouring a few spoonfulls of warm soup (or alternatively if you are serving soup cold, warm up a few spoonfuls of broth separately and temper the yolks)
- Mix egg yolks into soup mixture and pour into bowls
- Garnish with roasted turnips, a handful of scallions and a squeeze of lemon juice
This soup can be served hot, cold or at room temperature