Ingredients Jump to Instructions ↓

  1. Sauerampfersuppe

  2. (Sorrel Soup)

  3. 1 lb sorrel, washed and stems removed

  4. 1 large bunch of parsley

  5. 1 carrot, peeled and chopped

  6. 1 stalk celery, chopped

  7. 1 leek, washed and chopped

  8. 1 Tbsp. butter

  9. 1 quart clear broth

  10. salt and pepper

  11. 1 Tbsp. lemon juice

  12. 1 pinch of sugar

  13. 1 heaping tablespoon cornstarch

  14. 1 cup sour cream

  15. 4 eggs, poached or hardboiled

  16. 3 quarts of salted water for 2 minutes. Let

  17. stand for a few minutes more, then strain out the water and pat

  18. the sorrel dry with paper towels. Chop it very fine -- if using a

  19. food processor don't mash it too finely. Chop the parsley and vegetables, but keep these separate from the sorrel. Cook the

  20. vegetables and parsley in the broth for 40 minutes; strain them

  21. out. Reserve the broth and puree the vegetables with a little of

  22. the broth.

  23. Melt the butter in a large saucepan. Cook the minced sorrel in the

  24. melted butter for several minutes, stirring constantly.

  25. Add the clear broth and the pureed vegetables, then season with

  26. salt and pepper, lemon juice, and a pinch of sugar. Bring to a boil

  27. and cook all the ingredients together for about 10 minutes. Stir

  28. the cornstarch into the sour cream, then stir this mixture into the soup with a whisk. Bring to a boil once more. Simmer for 2

  29. minutes. Serve with a poached or hardboiled egg in each bowl.


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