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what do i do with sorrel?

hey there,

i bought a small-ish bag of sorrel at my farmers market this weekend. what should i do with it??

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  1. Looking it up in the "Food Lover's Companion", it is a hardy perennial herb belonging to the buckwheat family. In the spring, you can use it in salads or cooked as a vegetable, like a green. I think I would use it chopped fresh like an herb in a vinaigrette or cream sauce.

    1 Reply
    1. re: Phurstluv

      yummmmm that sounds delish!!! thank you

    2. In our family, it was always used for soup (shtshav). A light refreshing summertime treat. Haven't had it in ages-- maybe it's time to start looking out for some!

      1. We grow our own - really easy to do, it's a perennial - and use it fresh in salads and soups. In addition to the aforementioned shtshav, which is Russian, there is also a classic French sorrel soup. You need a decent quantity for soup, so since you only have "smallish bag" I'd take the salad route this time.

        For those unfamiliar with it I usually describe it as lemon-flavored lettuce. I love to just pick and munch it right in the garden. It must be used quickly though, the leaves wilt very fast after picking, which is probably why it's not grown commercially.

        1. A local Polish restaurant makes delicious sorrel soup. I didn't know a thing about sorrel till I had their soup, but it was delicious. I haven't made this recipe, but it sounds similar to what I've had at The Baltic:

          5 Replies
          1. re: kattyeyes

            Do you know a lot about schav soup? I picked up a bunch of sorrel from the greenmarket this a.m. and a lady was telling me about Polish schav soup. I googled it -- there are a ton of recipes. Some have potatoes, some don't; some have eggs; the one you linked to includes leeks. Any idea which is authentic? best? etc.? Thanks.

            1. re: LNG212

              No, sorry, I only know that I like the sorrel soup from The Baltic. What they serve is creamy and includes potatoes. Before eating it, I didn't even know what sorrel was! Hopefully another hound can help you.

              Meantime, here is another recipe I found from Claudia Roden's Book of Jewish Food:

              The addition of eggs in this recipe should make the soup creamy (like avgolemono--Greek chicken lemon soup).

              I get a kick out of your avatar, btw. I have one of those "Play With Your Food" books in my collection. ;)

              1. re: kattyeyes

                Thanks for the suggestions. I've never had avgolemono. If I give any version a try, I'll report back. The other suggestion the farmer gave me was to put it in eggs, as other replies on this thread have noted. But the soup sounded so good.

                My sister sent me the picture of the veggies with faces -- she thought it was perfect for a vegetarian. I was so pleased when I finally figured out how to get it to be my avatar.

                1. re: LNG212

                  I just wanted to report back about the sorrel. We are still getting bunches of it at our greenmarket. First I used it in eggs (frittata) and it was excellent. Then today I bought a much larger bunch and I made schav soup (I used these two recipes as guides and kind of winged it from there -- http://www.recipezaar.com/Schav-Borsc... and http://www.recipesource.com/soups/sou... ). It was delicious. And really filling too. It has a nice sour tang, maybe a bit lemony-ish.

                  So thanks for all the sorrel suggestions in this thread.

                  1. re: LNG212

                    So glad to hear how it worked out--very versatile! :)

          2. My favorite thing to do with sorrel is omelettes. Saute a bunch of chopped sorrel briefly in butter, then mix with soft goat cheese and a small amount of cream or milk, salt and pepper - just enough to make the mixture the consistency of softened cream cheese. Fold into a regular omelette. Delicious!

            2 Replies
            1. re: Bat Guano

              Oh - I forgot - saute some finely chopped shallot with the sorrel before adding to the cheese mixture. About 1 medium bulb's worth.

              1. re: Bat Guano

                Sorrel and eggs are a match made in heaven. I would definitely do the omelette thing.

              2. I usually use sorrel to make a sauce for lamb. Just shred the sorrel and cook it down in some butter - it will melt in to a smooth puree fairly quickly. *Note: you need a LOT of sorrel to get a little puree - figure 3 cups of shredded sorrel to yield roughly a half cup of puree.* Whisk in some heavy cream and season with salt and pepper and a little nutmeg. It's great on grilled lamb chops (also chicken and fish). With lamb, I frequently include a mint sauce as well, and find the two sauces complement very nicely.


                3 Replies
                1. re: cayjohan

                  I think sorrel exists in my world to become a sauce for salmon -- a perfect combo since the sour/lemon flavor complements the salmon flavor perfectly!
                  I saute a bit of shallot in butter, add sorrel & cook down gently for a few minutes, and add cream if I have it and some S&P.

                  1. re: NYchowcook

                    DITTO-but use the Trois Gros recipe if you have the gumption--it is a World Class Recipe--served to actual kings.....

                    1. re: NYchowcook

                      Agreed. I sometimes use it for salmon en papillote: season salmon fillet or steaks with salt and pepper, place on a sheet of foil or parchment paper, top with sorrel, maybe some sliced shallots, moisten with a splash of fish stock or white wine, drizzle with cream, fold up and seal the foil and bake.

                  2. One of the most famous dishes in all of French cooking in the 60's-70's was the Salmon w/ Sorrell at the Michelin 3-Star restaurant, Les Freres Troisgros of Roanne.

                    The dish is quite simple and I highly recommend it. I think I have a link to the recipe:


                    Again, for a time, this along with Paul Bocuse's truffle soup, was one of the most famous dishes in all of France...

                    1. I saw a sorrel pesto not too long ago. I believe it was at lastnightsdinner.net? Anyway, yum.

                      1. I see there are some sorrel recipes on the recipe board

                        Pureed sorrel -- a sorrel sauce that is pureed (that step not necessary in my opinion) http://www.chow.com/recipes/12435

                        Schav (Chilled Polish Sorrel Soup) http://www.chow.com/recipes/10409

                        Sorrel punch! http://www.chow.com/recipes/11327

                        1 Reply
                        1. re: NYchowcook

                          I finally figured it out-- the Jamaicans call hibiscus flowers sorrel. So we're not talking about the same thing. Drag! I was intrigued with the whole punch idea...

                        2. I thought I'd post what I made tonight-- chicken thighs in sorrel sauce with garlic & ginger. It was delightful.

                          I brined some boneless chicken thighs in a honey/salt/garlic brine. The sauce was 1 big clove of fresh, very strong garlic, a healthy inch of thick ginger, one small sweet onion, all finely chopped, sauteed in butter with a bit of salt, deglazed with a scant cup of white Bordeaux, then a large bag of sorrel, rinsed and chopped. Blitzed in the blender and then mixed with a bit of half and half. Poured that over the browned chicken in a large cast iron skillet, added a lid, and finished in the oven. It was really, truly splendid and the white Bordeaux went beautifully.

                          I'm a convert! Now I really want to try sorrel with goat cheese.

                          1 Reply
                          1. re: Vetter

                            I used my sorrel on Sunday in a frittata with goat cheese. It was wonderful. The sorrel had an almost lemony type of flavor to it and it paired very well with the chevre. It was a great combination. Now I just have to get a bigger bunch next time to try this sorrel soup.