banner
Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This refreshingly sharp, chilled sorrel soup is a culinary souvenir of the Ashkenazim of Russia. The sorrel, also known as sour spinach or sour grass, gives it a wonderful pale green colour and tangy flavour and the addition of lemon juice gives it a tart edge.

Ingredients

  • 500 g/ lb sorrel leaves, stems removed
  • 1 medium–large onion, thinly sliced

Method

  1. Finely shred the sorrel, then put in a large pan with the onion and stock. Bring to the boil, then reduce the heat and simmer for 10–15 minutes.

  2. Add the sugar and half the lemon juice to the pan, stir and simmer for a further 5–10 min