Creamy Sorrel Soup is rich, tangy, and so delicious. It’s fast and easy to make and uses lovely summer produce. I found this tasty, fresh sorrel from my local farmers’ market. It was just $2 a bunch. I made the whole pot of soup for about $3 total.
What is Sorrel and Where Can I Find It?
Sorrel is a perennial, leafy green vegetable. It has a tangy and sour flavor that is a bit lemony but also fresh and grassy. It can be used either as an herb or a green and belongs to the knotweed family, as does rhubarb and buckwheat. Sorrel is most readily found in farmers’ markets in spring and summer. It’s less likely to be found at regular groceries but will sometimes be in the produce department.
How to Grow Sorrel in Your Garden
Growing sorrel in your garden is easy. It’s a hardy perennial and will come back in the early spring in USDA zones 3-6. They can be grown from seeds or cuttings. To start from seed, simply plant the seed about 1/4 to 1/2 inch deep in the garden in early spring. Plant the seeds about 4 inches apart and then thin to about 12 inches apart. Alternatively, in late winter, start seeds inside in pots and transplant them to the garden in spring. Sorrel leaves do become tougher as they get older and can be replaced with new seeds or seedlings after a few years.
Polish Sorrel Soup or Zupa Szczawiowa (ZOO-pah shchtah-vee-YOH-vah)
There are lots of variations of sorrel soup. This one is pretty close to the Polish Sorrel Soup version. I’ve added some plant-based sour cream to make it creamy and that’s what makes it like the Polish version!
How to Make Sorrel Soup
Sorrel soup is so easy to make. Just prepare the vegetables and cook for about 20 minutes. It’s just a few simple ingredients!
Prepare the ingredients. Chop the vegetables. That’s about it. This is a super simple soup.
Cook on the stove or use an Instant Pot or slow cooker.
- Stovetop: Saute the onions and carrot until onion has slightly browned. Add the remaining ingredients, except for the sorrel. Simmer for about 20 minutes. Add the sorrel in the last 5 minutes. Add a dollop of plant-based sour cream at the very end.
- Instant Pot: Pressure cook all ingredients, except for the sorrel and plant-based sour cream, at 2 minutes. This will take longer than 2 minutes. It takes time for the Instant Pot to come up to pressure. Release the pressure naturally and then add the sorrel leaves to the hot soup. They will wilt in just a few minutes. Right before serving, add a dollop of plant-base sour cream and stir in.
- Slow Cooker: Add all ingredients except the sorrel and plant-based sour cream to a slow cooker. Heat on high for 2 hours or low for about 6 hours. Then add in the sorrel and let wilt for several minutes. Stir in a dollop of plant-based sour cream right before serving.
Ingredients in Sorrel Soup
- Sorrel: Sorrel is a green that adds a lemony tang and lovely color to soups.
- Mushrooms: Mushrooms add so much earthy umami flavor to this recipe. Use fresh or canned mushrooms.
- Potatoes: Any potato can be used in this recipe. Diced small, they add texture and flavor.
- Rice: Just a bit of brown rice adds a slightly nutty flavor and a tasty texture.
- Carrots: Carrots add beautiful color and a delicate flavor.
- Onions and Shallots: Onions and shallots add a huge amount of flavor to this soup. Onions or shallots can be used or a combination of the two.
- Vegan Sour Cream: A few dollops of a plant-based sour cream make this so creamy. This is the ingredient that adds a creamy tang to the Polish sorrel soup called zupa szczawiowa (ZOO-pah shchtah-vee-YOH-vah).
Sorrel can be difficult to find in the winter months. This soup recipe is also delicious with other greens. If sorrel is unavailable, simply substitute with kale, spinach, chard, or another favorite leafy green.
What Goes With Sorrel Soup?
Creamy Sorrel Soup
Creamy Sorrel Soup is rich, tangy, and so delicious. It's fast and easy and uses lovely summer produce. Sour cream makes it creamy! Yum! Vegan and gluten-free!
- 1/2 cup dried brown rice
- 4 cups sorrel washed, loosely packed, no need to chop
- 1/2 cup plant-based sour cream
- 1/2 teaspoon black pepper or to taste
In a medium to large heavy-bottomed soup pot, saute the onions, shallots, carrots, mushrooms, and potatoes over medium heat until slightly browned.
Pour in 6 cups of water and add the seasonings and bouillon for the broth. Let simmer for 20 minutes and add the brown rice after 10 minutes.
During the last few minutes of cooking, add the sorrel to the pot and stir. finally, stir in the plant-based sour cream. Enjoy!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.