11 Best Rated
Dishes with Sorrel

Sorrel soup or green borscht is a hearty, sour-flavored Ukrainian soup made with sorrel leaves, stock, butter, onions, sugar, lemon juice, sour cream, and beaten egg yolks. The soup is also popular in Russia and Belarus, and it can be served warm or chilled. Today, there are numerous versions of the soup throughout Eastern Europe, so cooks add different ingredients into it, such as spinach, carrots, potatoes, or beetroot. Serve green borscht with a dollop of sour cream and a slice of rye bread.Expand

Rūgštynių sriuba is a traditional soup originating from Lithuania. The soup is usually made with a combination of sorrel, chicken stock, potatoes, onions, bacon, bay leaves, salt, and peppercorns. Diced onions and chopped bacon are fried over medium heat until the onions are soft. The potatoes are cut into cubes and boiled with peppercorns in a mixture of water and chicken stock. The bacon and onions are also added to the pot, along with the sorrel. The soup is simmered until the potatoes become soft, and it's then served while still warm. If desired, chopped hard-boiled eggs can also be added to the soup for more flavor and texture.Expand

This flavorful sorrel soup is a comforting dish that is prepared and consumed throughout Poland and many Eastern European countries. It is usually prepared with fresh sorrel that is gently cooked in meat or vegetable broths and thickened with egg yolks, flour, or sour cream. This hearty summer dish can also incorporate various root vegetables, and traditional Polish cuisine suggests serving it with sliced hard-boiled eggs. Although it can be enjoyed as a warm appetizer, it is usually consumed as the main course accompanied by toasted bread on the side.Expand

Skābeņu zupa is a traditional sorrel soup. It is made with beef stock, chopped sorrel leaves, pearl barley, onions, potatoes, and lemon juice. Common additions include grated carrots and smoked pork ribs, while hard-boiled eggs and sour cream are typically used as garnishes. Although skābeņu zupa is most commonly served warm or hot, it is very refreshing when served ice cold on hot summer days. The word skābeņu in the name of this soup is derived from skābs, meaning sour, referring to sorrel’s flavor.Expand

This Cephalonian dish consists of various greens that are stewed alongside tomatoes and various spices and herbs. The dish typically employs onions, celery, leeks, or spinach, and different choice of wild greens such as chard or sorrel. It is occasionally enriched with rice and is best prepared during spring when there is an abundance of wild greens. Tsigaridia is traditionally enjoyed as the main course and is best paired with bread.Expand

Sauerampfersuppe is a traditional soup originating from the southern parts of the country. The soup is usually made with a combination of sorrel, shallots, butter, flour, chicken stock, heavy cream, egg yolks, salt, and black pepper. The shallots and sorrel are sautéed in butter until one is translucent and the other one slightly wilted. Flour is whisked in and cooked until beige, and it's then mixed with the stock. The mixture is simmered for a few minutes, the soup is puréed, and then reheated and removed from the heat. A mixture of egg yolks and heavy cream is stirred into the soup. Sauerampfersuppe is seasoned with salt and pepper and served piping hot.Expand

Sai bhaji is a specialty of Sindhi cuisine that combines greens, vegetables, dal or split pulses, and spices, and it is usually served with rice and bread. The name of the dish is made up of two words: sai, which translates to green, and bhaji, meaning vegetables. The typical greens used in the preparation are spinach, sorrel, fenugreek leaves, and dill leaves, while the selection of vegetables includes potatoes, tomatoes, okra, eggplants, and onions, among others. Packed with flavors coming from various spices used in it, such as green chilis, turmeric, cumin, coriander, ginger, and garam masala, the mixture of greens and vegetables is first cooked, then mashed, and finally covered with an oil infusion called tarka. Sai bhaji is a traditional home-cooked meal in both Pakistan and India.Expand

Hailing from the island of Corfu, this traditional Greek dish employs greens such as spinach, swiss chard, mustard greens, sorrel, nettles, or dandelion, but the choice is easily adaptable to preference and the availability of ingredients. The greens are typically sautéed alongside garlic, tomatoes, and crushed red pepper or paprika until they are tender and coated in the flavorful, spicy sauce. Tsigareli is usually garnished with a drizzle of olive oil and can be enjoyed as a side dish or a light main course that is best paired with country-style bread on the side.Expand

Acederas rehogadas is a traditional dish consisting of fried sorrel. The dish is usually made with a combination of sorrel, garlic, white wine vinegar, olive oil, and salt. The sorrel is boiled in water, drained, and chopped. The garlic is sautéed in olive oil until lightly browned, and it's then removed from the pan. The sorrel is added to te same pan and cooked until wilted. Vinegar is poured over the sorrel, it's gently reheated, and then served on its own or as an accompaniment to meat dishes.Expand

Bourriquette is a rustic sorrel soup that beautifully balances sharp, tart greens with a comforting potato base. Documented in Limousin regional cookbooks since at least the mid-twentieth century, this humble pot-meal reflects the ingenuity of rural farming families who relied heavily on their garden harvests to sustain themselves. Building this warming bowl requires sweating finely diced shallots until soft, then stirring in a generous handful of fresh sorrel leaves. Chopped root vegetables and savory stock—or simply salted water—join the wilted greens, and the mixture simmers gently until the potatoes are completely tender. While the liquid bubbles away on the stove, small cubes of bread are fried in rich butter to create golden, crispy croutons, and eggs are poached. Plating the meal involves ladling the steaming-hot liquid into wide bowls, carefully nestling a soft-poached egg right in the center, and scattering the buttery croutons over the top. A final sprinkle of fresh chervil or parsley adds an extra layer of herbaceous brightness right before eating. However, slight alterations to the classic formula are possible, such as stirring in heavy cream or milk for a richer texture, or tossing in savory bacon lardons for a smoky, meaty undertone. Substituting Swiss chard or regular spinach easily solves the problem of a meager sorrel harvest, though it noticeably softens the broth's signature bite. Perfect for chilly weather, this steaming appetizer or light main course demands a thick slice of crusty country bread to soak up the runny egg yolk and savory liquid. A crisp white wine or a fruity rosé from southwestern France provides an excellent beverage pairing, while a simple side salad tossed in a nutty walnut oil vinaigrette beautifully mirrors the earthy flavors of the French countryside.Expand