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Sorrel? What to do with it...

Now that is nice enough to stand around contemplating the state of my front garden patch, I notice that the sorrel I randomly stuck there last summer has come back. I didn't know it was a perennial.

I barely touched it last year. What do you like to do with sorrel?

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  1. I am not a huge fan of sorrel but it is a very nice addition to potato leek soup.

    1. Make salads. Salads can be made with different cominations of ingredients. Sorrel can be a bed upon which 3 bean salad can topped. The combinations can be endless if a person becomes creative.

      3 Replies
      1. re: ChiliDude

        I like a salad of sorrel and arugula (1:1), roasted beets, dressed with olive oil only. The sorrel is sour enough for me so I don't use vinegar.

        1. re: gimlis1mum

          Every time I look at the red veined sorrel growing in the garden I'm tempted to pair it with roasted beets and wondered if anyone else does it. This salad is very tempting I'll have try it. I doubt I'll be able to resist adding some goat cheese though.

          1. re: PinkLynx

            Yes, goat cheese is EXACTLY what this salad is missing :-)

      2. It makes a fantastic sauce for salmon. We use creme fraiche or full fat yogurt. Also, sorrel soup has become a favourite. Our patch can't keep us with us, but a friend has one that is over a foot across, and she shares!

        1. It's a lightly sour tasting herb that is traditionally used to cut through overly heavy or fatty dishes. Sorrel soup is a traditional French application, but you can add it to compound butters or sour cream, it works very well with spinach and chards, and it is wonderful with fish, omelets, veal and pork.

          As it is also fairly high in oxalic acid, it is recommended not to eat too much of it.

          3 Replies
          1. re: linguafood

            Sorrel soup is great--always thought it was an Eastern European thing. I only ever had it at a local Polish restaurant, The Baltic. In a Polish food mood this weekend, I rather wish I had the soup, too.

            1. re: kattyeyes

              I like the Eastern Euro version of sorrel soup, also known as Green Borscht, Schav, Schavel
              Here are some recipes:
              http://www.nytimes.com/recipes/3860/s...

              http://www.thefoodmaven.com/diary/000...

              http://articles.sun-sentinel.com/2001...

              This post also includes a link to a sorrel borscht: http://chowhound.chow.com/topics/7569...

              1. re: prima

                Very nice! That first recipe sounds like how I remember having it. I really must get back to The Baltic so I can try it again, then maybe try it on my own. Thank you!

          2. Wonderful in omelet or scrambled eggs. Let it soften in butter in the pan before adding the eggs.