We grow sorrel in the back yard. If you harvest it by cutting the stalks and leaving the roots undisturbed, the sorrel will come back every year. The first sorrel is quite mild, and it gets more tangy as the year goes on. I prefer some of that sourness in this soup.
When sour cream is added as the last step, it blends in and tastes more like whole cream. We've tried it with whole cream, and the soup turned out too bland. Don't use low-fat sour cream!
Wish I had pix. The soup was inhaled before we had a chance.
SORREL SOUP
2 qts. pork or chicken stock
1 lb. fresh sorrel
2 small potatoes (diced)
2 carrots (grated)
1 celery stalk (grated)
1 med. onion (grated)
4 tbsp. butter
4 egg yolks
1 sliced, smoked kielbasa from a reliable source (like Bozek or Kopytko)
Sour cream (served at table)
Clean sorrel in cold water, air dry, and chop fine or julienne.
Saute onions, carrots,and celery with 4 tbsp. butter in Dutch oven.
Add stock, sorrel, and potatoes.
Simmer about 45 minutes.
Beat yolks; slowly add 2 tbsp. of hot soup. Pour the mixture back into the simmering soup.
Heat to just below boiling point.
Serve very warm with sour cream available at the table; add a dollop to taste.
CAUTION:
Do not add sour cream until ready to serve.
Do not reheat soup to boiling point after the eggs have been added to it.
NOTE: If you make it with pork stock, add sliced hard-boiled egg instead of sliced kielbasa. It keeps the flavor balanced.
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The only restaurant I know of that made it, seasonally, was Under the Eagle. Perhaps Polonia might like to add it to their menu at some point.
You know what I would absolutely love - a new post about sorrel with a picture of your plant, information about care, uses around the world, and what it is good for at different times of the year. Many people in Hamtramck probably have sorrel in their yards and don't know it.
The soup definately does sound very good, although it sounds like something that may or may nto work with me.
I'll have to look up sorrells first, though.