Vida Recetas Editorial
The sorrel soup, known in German as Sauerampfer Suppe, is a classic German dish that combines the slightly acidic flavor of sorrel with the softness of potatoes and carrots. This soup is ideal for those looking for a comforting yet refreshing option, perfect as an appetizer or light main course.
Sorrel provides a natural citrusy touch that balances with the broth, while potatoes and carrots add body and texture. The heavy cream (optional) adds creaminess without masking the herbal flavor.
This soup is easy to make and will transport you to German culinary tradition with every spoonful.
Prep
30 min
Servings
4
In a pot, sauté the chopped onion in butter until translucent.
Add diced potatoes and sliced carrots to the pot.
Pour in the vegetable or chicken broth and bring to a boil.
Reduce heat, simmer until vegetables are tender.
Stir in the chopped sorrel, cooking for an additional 5 minutes.
Season with salt and pepper to taste.
Optional: Add heavy cream for extra richness.
Garnish with chopped chives before serving.
Enjoy your Sauerampfer Suppe hot, embracing the delightful blend of flavors!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
