SORREL SOUP WITH HARD-BOILED EGGS
Provided by Nancy Harmon Jenkins
Categories dinner, lunch, soups and stews, appetizer
Time 3h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make a rich beef stock by simmering beef bones in 9 cups water over medium-low heat, skimming the gray scum that rises to the top. Add trimmed, pared and split vegetables, the tablespoon of salt and the pepper, the bay leaf and the dried mushrooms. (If using Italian mushrooms, first soak for 20 minutes in warm water to soften, then rinse to remove sand.) Bring to a simmer, partly cover and cook for two hours. When cooking is done, discard vegetables and bones. Cool in refrigerator or freezer, then skim fat if necessary.
- Bring remaining 1 1/2 cups of water to a boil, add remaining teaspoon salt and one tablespoon of the butter. When butter has melted, add rice. Cook, partly covered, about 15 minutes, or until rice is cooked through but not mushy. Set aside.
- Wash and drain sorrel. Bring stock to a rolling boil and add sorrel all at once. Stir, and cook until sorrel is soft, about 5 minutes.
- While sorrel is cooking, mix sour cream with flour to make a smooth paste. Add a little boiling stock and mix well. Keep adding stock and mixing until you have a cup of liquid. When sorrel is cooked, beat the sour cream mixture into the hot soup. Add salt and pepper if necessary. Cook at a gentle boil about 5 minutes longer.
- Melt remaining butter in a skillet over medium-high heat. Add croutons and toss until browned.
- To serve, put a quarter-cup mound of rice in each soup plate. Pour the hot soup around it and top with chopped eggs, croutons and finely minced dill. Serve immediately.
EGGS POACHED IN BUTTERY SORREL SAUCE
Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter. Add eggs and cook until just set, then scoop everything up with toast.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Thinly slice scallions, separating darker green parts for garnish.
- In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
- Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
- Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.
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
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.
QUICK SORREL SOUP (SHCHAVEL BORSCHT)
Sorrel Soup is a classic Russian/Ukrainian soup that's loaded with potatoes, greens and veggies. Serve it hot with a big dollop of sour cream.
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 11
Steps:
- In large pot, sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes).
- Add water to the pot and bring it to a boil.
- Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes.
- Dice hard boiled eggs, scallions, dill and sorrel.
- Add green onions, eggs and dill to the soup, let it cook for about five minutes. Add sorrel to the soup. Remove soup from the heat and let it sit for about 10 minutes.
- Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.
Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 47 mg, Sodium 918 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
SHAV - SORREL SOUP WITH HARD BOILED EGG
Shav, also known as Sorrel Soup can be either served hot or cold, but I prefer it as a cold soup. After it is chilled in the refrigerator, I add into each individual bowls a chopped up hard boiled egg and a dab of sour cream. Sorrel leaves are expensive, so I use spinach instead and you can hardly taste a big difference (provided sour salt is used). This soup can be found in Jewish cuisines and known in Russian, Polish and other eastern European countries. Served this tasty soup with an old style hard crusted pumpernickel bread and enjoy!
Provided by SkipperSy
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash thoroughly the spinach in cold water, then chop finely.
- Add 8 cups of water to a pot and bring to a boil.
- Add the chopped spinach, chopped onions and sour salt.
- Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill.
- Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
- Serve with slices of hard crusted pumpernickel bread, enjoy.
- Notes:.
- If sorrel is used instead of spinach use less since they are expensive and therefore use less water for cooking, plus only use 1 teaspoon sour salt.
- Some people add egg yokes to the luke warm soup when it starts to cool and blend well, And make sure the egg does not curl up, I often use the egg yokes from a carton (found in the supermarkets) to reduce the risk of Salmonella from uncooked eggs.
- Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.
Nutrition Facts : Calories 292.3, Fat 11.1, SaturatedFat 4, Cholesterol 195.9, Sodium 565.6, Carbohydrate 35.2, Fiber 5.7, Sugar 2.5, Protein 14.1
SPRING SORREL SOUP
A great recipe for spring. It uses the earliest vegetables, like sorrel, and has a refreshing taste. To make this recipe year round, replace the sorrel with spinach and 1/2 cup lemon juice. Replace the chicken stock with vegetable stock for a vegetarian soup.
Provided by selohman
Categories Vegetable
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in the bottom of pot. Add onions and cook until transparent.
- Add chicken stock, lemon juice, cloves, salt, pepper, and peas. Cook until peas are almost done.
- Add parsley and cook five more minutes.
- Add sorrel just before serving, so leaves just wilt. Garnish with hard boiled eggs and serve.
Nutrition Facts : Calories 300.5, Fat 18.4, SaturatedFat 10.5, Cholesterol 47.9, Sodium 843.4, Carbohydrate 23.7, Fiber 4.8, Sugar 9.6, Protein 10.8
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