Creamy Sorrel Soup Vegan Gluten Free Recipe (2024)

FAQs

Where does sorrel soup come from? ›

Sorrel soup is a pale green thread that runs through the cuisines of Eastern Europe. The Poles serve it cold, garnished with hard boiled eggs and sour cream. Ukrainian “green borscht” combines sorrel with potatoes, carrots, and other root vegetables for a clear soup, which is served hot.

All sorrel is incredibly sour with a lemony flavour and it shouldn't be eaten in large quantities as it contains a high amount of oxalic acid.

Cooking With Sorrel

Sorrel falls straight between herbs and greens. Use it as a leafy herb, like parsley or basil or mint, chopping it up to use in marinades and dressings, or stirring it into soups or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.

Store sorrel in a plastic bag in the refrigerator. Use within 1 week. For longer storage, freeze sorrel into herb cubes. Sorrel is a wonderfully pungent, tart spring green that takes well to rich and sweet ingredients.

Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex).

Sorrel is a great source of antioxidants, which are beneficial compounds that protect your cells from damage by neutralizing harmful free radicals. Antioxidants may help prevent many chronic conditions, including heart disease, cancer, and type 2 diabetes ( 6 ).

Pregnancy and breast-feeding: Wood sorrel is UNSAFE for both mothers and infants. Avoid use. Blood-clotting (coagulation) problems: Chemicals in wood sorrel can make blood clot too fast. Stomach or intestinal disorders: Wood sorrel can irritate the lining of the stomach and intestines and might make ulcers worse.

Alternatives. Try endive, spinach or rocket.

You've probably heard of sorrel by other names. In Latin America, particularly Mexico, the flower is referred to as flor de Jamaica, and the drink is called Agua de flor de Jamaica. You might have also heard of it being called roselle, which is its African reference.

Highlight it's lemony flavor by pairing it with fish or shellfish, like this salmon with sorrel sauce. The historic sorrel-based “greensauce” was commonly paired with veal. But probably the most common way to cook sorrel, across many different cultures, is in soup.

Does sorrel have side effects? ›

Sorrel is possibly unsafe when consumed in large amounts. Large amounts might increase the risk of developing kidney stones, or damage the liver or stomach.

Improved digestion: Sorrel is a good source of fiber, which helps to promote healthy bowel movements and digestion. It may help to reduce constipation, and can also help in preventing heart disease by reducing cholesterol.

If you've never tried sorrel, be prepared to pucker up. This spring green is packed with potent astringency and a lemony, citrus-like flavor. It bump up the acidic quality of salads (just use less vinegar or lemon juice), and is great eaten raw.

Sorrel's purported properties as a tenderizer and aid to digestion are related to its abundance of oxalic acid. This natural chemical gives sorrel its tart citrus flavor. Because of its load of oxalic acid, sorrel should not be cooked in unlined aluminum or cast iron.

Its leaves and flowers are used raw in salads, or can be used to replace lemon or lime in dishes requiring an acidic zing. Sorrel can be used as a garnish, a salad leaf, a green for a great soup, stews or as a sweet ingredient for cakes and sorbets.

"It's just essentially a nod to ancestral traditional red drinks that crossed the Atlantic during the Atlantic slave trade." Red drinks made from Roselle hibiscus have spread far and wide. A version of the drink is "known as bissap to many African countries," Miller says. "Then it became sorrel in Jamaica.

Hibiscus sabdariffa also known as Roselle and Jamaican Sorrel is not indigenous to Jamaica. In fact, it is found all around the world.

A festive drink made by steeping hibiscus flowers, sorrel is a holiday favorite throughout the Caribbean. Making this burgundy treat is a Christmas tradition in many Caribbean countries including Jamaica, Saint Kitts and Nevis, Guyana, St.

In the Caribbean, the popular terms are hibiscus or sorrel, as it is made from the hibiscus sabdariffa flower. The plant is native to India, but can grow as an annual in all climates. The fleshy, red calyxes that surround the base of the flowers are what we brew to make sorrel, the drink.