33 sorrel recipes

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Potato sorrel soup with leeks, red potatoes, and creme fraiche. A rustic French-style soup with a bright, lemony tang from fresh sorrel leaves.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Jamaica Sorrel drink served during the Christmas holiday

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.

A recipe from grandmother's more thrifty times; rarely encountered today.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

White fish poached in fresh orange juice and white wine with shallots, leeks, and sorrel or spinach. A light, elegant dinner for two with a silky citrus sauce, ready in 30 minutes.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.