I paired spring sorrel with a single unexpected ingredient to make a Polish Sorrel Soup that keeps readers asking for the recipe.

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I never thought a bowl could make me rethink spring, but this sorrel soup did. I learned to love it with unsalted butter and sorrel leaves, and the result keeps surprising me.

It’s more bright than gentle, a little tart, and somehow insists you pay attention. Friends call it my Polish Sorrel Soup when they taste it, and I laugh because it feels both familiar and new.

This Pot Of Soup feels alive, like it remembers the garden even when you dont. It makes you curious, like you want to know what happens next.

Ingredients

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Sorrel: bright, tangy leaves high in vitamin C and folate adds lemony sourness.
Potatoes: starchy carbs give body and creaminess, also potassium and vitamin C.
Onion: savory base with fiber and prebiotics, brings sweetness when cooked down.
Dill: fresh herb, vitamin A and antioxidants, lifts the soup with grassy notes.
Heavy cream or creme fraiche: rich fat, smooth mouthfeel, mellows sorrel’s tartness.
Butter and olive oil: cooking fats for flavor, olive oil adds heart healthy fatty acids.
Hard boiled eggs: protein boost, extra richness and a pleasant salty nibble.
Chicken or vegetable stock: umami foundation that supplies minerals and controls salt.

Ingredient Quantities

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced (optional)

2 medium potatoes, peeled and diced (about 1 lb)

4 cups low sodium chicken or vegetable stock

5 ounces sorrel leaves stems removed roughly chopped (about 4 packed cups)

2 tablespoons chopped fresh dill

1/2 cup heavy cream or creme fraiche

1 tablespoon lemon juice or to taste

1 teaspoon sugar (optional, to balance tartness)

Salt and freshly ground black pepper to taste

2 hard boiled eggs chopped for serving (optional)

Chopped chives or green onions for garnish (optional)

How to Make this

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1. Prep everything first: peel and dice the potatoes, chop the onion, roughly chop the sorrel (remove big stems), mince garlic if using, chop dill and chives, and hard boil eggs now if you want them for serving.

2. In a large pot melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 6 to 8 minutes. Add garlic in the last minute if using so it doesnt burn.

3. Add the diced potatoes to the pot, stir to coat in the butter and oil for a minute, then pour in 4 cups stock. Bring to a simmer, lower the heat and cook until potatoes are tender, about 12 to 15 minutes.

4. When the potatoes are just tender, stir in the chopped sorrel and 2 tablespoons chopped dill. Cook only 2 to 3 minutes until the sorrel wilts and loses most of its raw edge. Dont overcook it or the bright green flavor will fade.

5. Turn off the heat and either use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender. Tip: reserve 1/2 cup of the hot stock before blending in case you need to thin the soup.

6. Return the pureed soup to the pot and warm gently over low heat. Stir in 1/2 cup heavy cream or creme fraiche until combined, but do not let it come to a hard boil.

7. Add 1 tablespoon lemon juice, then taste. If the sorrel is very tart add up to 1 teaspoon sugar to balance. Season with salt and freshly ground black pepper to your liking. Thin with reserved stock if it feels too thick.

8. Chop the hard boiled eggs if using and have the chives ready. Keep the soup warm for a few minutes to let flavors meld, but dont overheat after adding cream.

9. Serve hot with chopped hard boiled egg scattered on top if you like, a sprinkle of chopped chives or green onions, and an extra drizzle of cream if you want it richer. Enjoy that bright, tangy spring flavor.

Equipment Needed

1. Large heavy-bottomed pot (6-8 qt) for cooking the potatoes and soup
2. Chef’s knife, sharp
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula for stirring
7. Immersion blender (best) or a countertop blender plus a heatproof pitcher, be careful with hot liquid
8. Ladle for serving and a small bowl for chopped eggs/herbs, plus potholders or a towel for safety

FAQ

Q: How strong is the sorrel flavor, will it be too sour?

A: Sorrel is bright and lemony, sometimes sharp. The potatoes and cream mellow it, and the recipe calls for 1 tablespoon lemon juice plus 1 teaspoon sugar optional. Taste at the end and add lemon or sugar little by little, dont overdo it.

Q: Can I make this vegetarian or vegan?

A: Yes, use vegetable stock instead of chicken stock. For vegan, swap the butter for olive oil and use a plant based cream or coconut milk, but the texture and flavor will be a bit different.

Q: Can I freeze the soup?

A: You can, but freeze before adding the cream. Potatoes can get a bit grainy after freezing. Freeze up to 3 months, thaw in the fridge and add cream when reheating over low heat.

Q: Will the cream curdle when I add it to hot soup?

A: To avoid curdling, temper the cream by whisking a few spoonfuls of hot soup into the cream first, then stir it back into the pot. Creme fraiche is more stable so it wont split as easily.

Q: What can I use instead of sorrel if I cant find it?

A: Fresh spinach plus a squeeze of lemon can work in a pinch, but it wont have the same sharp tang. You might add a little extra lemon to mimic sorrel’s brightness.

Q: How should I serve it and how long will leftovers keep?

A: Serve hot with chopped hard boiled eggs and chives if you like. Leftovers keep 3 to 4 days in the fridge. Reheat gently on the stove, add a splash of stock if it got too thick.

How To Make Springtime Sorrel Soup Recipe Substitutions and Variations

Sorrel: If you dont have sorrel, use fresh spinach and add extra lemon juice to get the tang (use same volume, about 4 packed cups), or try arugula for a peppery, sharper flavor. Mix spinach with 1 tsp lemon per cup to help mimic sorrel’s tartness.
Heavy cream or creme fraiche: Swap in full fat Greek yogurt stirred in off the heat (use slightly less, start with 1/3 cup), or use half and half plus 1 tablespoon melted butter for richness, or coconut cream for a dairy free version.
Potatoes: Substitute peeled turnips or parsnips for a similar cooked texture and mild sweetness, or use cauliflower florets for a lower starch, lighter soup (cauliflower will blend silkier so use a bit less than the potato volume).
Chicken or vegetable stock: Use water plus 1-2 teaspoons instant bouillon or a spoonful of miso for depth, or a light white wine plus water (reduce salt if using bouillon or miso).

Pro Tips

1) Taste and tweak at the end, not the beginning. Add lemon in small splashes until the acidity sings, then if it still feels too sharp, a tiny pinch of sugar will calm it. If you want that tang but a silkier finish use creme fraiche instead of heavy cream, and stir it in off the heat so it wont break.

2) Treat the sorrel like a delicate green. Chop stems out, add it only at the end and wilt 2 to 3 minutes. If you prepped it earlier, toss it in ice water for a minute to snap the color back, or mix half sorrel and half spinach if your batch is way too tart.

3) For the creamiest texture, blend slowly and strain. Use an immersion blender in the pot or a blender in batches, reserve about 1/2 cup hot stock to adjust thickness, then push the soup through a fine mesh sieve for a restaurant-smooth finish. If you want contrast keep a few potato chunks out of the blender and stir them back in.

4) Don’t overcook the aromatics. Sweat the onion low and slow until soft for good sweetness but avoid browning, and add garlic only at the end so it doesnt go bitter. That little bit of gentle cooking makes the base taste rounded without hiding the sorrel’s brightness.

5) Garnish smart. Warm chopped hard boiled eggs briefly so they blend into the bowl instead of making it cold, sprinkle fresh dill and chives right before serving, and consider a tiny drizzle of good olive oil or a few drops of smoked oil for an extra layer of flavor.