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Cold Sorrel Soup

Cold Sorrel Soup
David Deutsch for NPR /

This is a variation of schav, a Jewish Eastern European cold soup. Instead of boiling the potatoes with the broth, as is common, I roast them and add them to the soup. This soup could be served as a first course for a spring dinner or as a light main course on a hot summer day. Serve with sour cream or yogurt. This recipe requires time for chilling.

Makes 6 first-course, 4 main-course servings

1 pound sorrel

1 cup water

3 tablespoons unsalted butter

1 large leek, white and light green part only, chopped

4 cups chicken stock

Salt and pepper to taste

3 medium potatoes, scrubbed and diced

1 tablespoon olive oil

1 large egg

2 large egg yolks

Yogurt or sour cream

Preheat oven to 425 degrees.

Rinse sorrel thoroughly. Remove stems and any heavy ribs from sorrel, setting them aside. Roll leaves into cigar shape and chiffonade (slice thinly). Set aside.

In a small saucepan, place stems, ribs and 1 cup water. Bring to a boil and cook for 15 minutes. Strain the liquid in a mesh strainer, rubbing the solids with a wooden spoon so all the liquid comes through. Discard the solids left in the strainer and set aside the liquid.

Melt 2 tablespoons butter in a large saucepan over medium-low heat. Sautee leeks until translucent. Add sliced sorrel. Cook briefly until sorrel shrinks and changes color to drab green. Add chicken stock, liquid from stems, salt and pepper. Simmer 15 minutes, or until sorrel has almost dissolved into the liquid.

Meanwhile, toss potatoes with olive oil, salt and pepper, place in a small roasting pan and roast, turning occasionally, for 20 minutes or until browned but not mushy.

In a small bowl, beat egg and yolks together. When broth is done cooking, pour a ladleful over eggs and whisk. Whisk egg mixture into soup.

Refrigerate both soup and potatoes overnight or for at least 4 hours.

Before serving, add potatoes. Serve with yogurt or sour cream.

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