This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland – the ultimate compliment! It doesn’t look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs – parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.
Cook 1h 10m
Ready In 1h 35m
Servings 4 servings
Pumpkin-Pulled Pork Chili
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Slovak Sauerkraut Christmas Soup
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