Whatshot

2025
2024
June
April
2023
March
2022
2021
2020
March
February
2019
December
November
October
September
August
July
June
May
April
March
February
2018
December
November
October
September
August
July
June
May
April
March
February
2017
December
November
October
September
August
July
June
May
April
March
February
January
2016
December
November
October
September
August
July
June
May
April
March
February
January
2015
December
November
October
September
August
July
June
May
April
March
February
January
2014
December
November
October
September
August
July
June
May
April
March
February
January
2013
December
November
October
September
August
July
June
May
April
March
February
January
2012
December
November
October
September
August
July

Sorrel Soup Recipe

Sorrel Soup Recipe

Author: By Kasia Yoko
Date: 2024-06-01

Happy Autumn everyone - as winter slowly approaches, its time for soup, it is such a versatile dish that you can stuff pure goodness and have your 'five a day' in one simple dish. This is a sorrel soup recipe but if you cannot get sorrel, I would like to encourage you to plant some even if it is in a pot plant on your balcony, but for now, you can use any mild tasting herb like, dill, fennel, parsley, corriender or spinach.

Sorrel Soup is truly an authentic Polish dish, enjoyed seasonally throughout Poland. It is one of those dishes that takes me back to a place by the river, with my granny foraging these delicious leaves on the river's bank in my childhood village. Sorrel grows wild all over Poland, and people forage its nutrient-rich leaves to make a delicious sour soup, perfect for mild summer evenings.

Even though my mom never made this soup, I have eaten it often and love the nostalgia of this 'free' soup. Having recently discovered 'intentional dieting,' it fits with my idea of purpuseful eating. Sorrel grows wild on my rooftop garden, together with the leeks and the edible flowers which I am planning to dress my soup.

For those who are wondering what Intentional Dieting is, from my understanding its an interesting concept of eating to be healthy, not skinny. It emphasizes the importance of the ingredients you use in your daily diet and listening to your body. It also applies to the way you shop for your ingredients, how you prepare your meals and how you treat your food while consuming it; it is all about mindful eating, something I have been practicing most of my life. Let's be honest, who doesn't want to be healthy, strong, and immune to all the rubbish that is being spread around?

For this recipe, you will need:

Ingredients:

- 2 cups fresh sorrel leaves, chopped

- 1 large leek, thinly sliced

- 3 Onions

- 4 Big cloves garlic

- Thumb size fresh ginger

- 2 TBSN coconut butter

- 1 liter water

- 3 medium potatoes, peeled and diced

- 1 bay leaf

- Smoked Paprika

- Salt and pepper to taste

- Fresh dill or parsley, chopped (for garnish)

- Edible flowers (optional, for garnish)

- Sour cream

Instructions:

1. In a large pot, melt the coconut butter over medium heat add the smoked paprika let simmer until paprika is fragrant. Add the sliced leek, onions, garlic and ginger and sauté until soft, about 5 minutes. Add the potatoes and fry gently in the onion mixture until slightly rosy. Add the water

2. Add the chopped sorrel leaves and cook until wilted, about 2-3 minutes.

4. Season with salt and pepper to taste. Remove the bay leaf. Add Cream.

5. Serve the soup hot, fresh dill or parsley, and edible flowers if desired. A dollop of sour cream can be added for extra richness.

ENJOY!