- 4 cups sorrel leaves, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 medium potatoes, peeled and diced
- 1/2 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- fresh chives or dill for garnish (optional)
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent, about 5 minutes.
Add the diced potatoes to the pot and continue to cook for another 5 minutes, stirring occasionally. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for about 15 minutes or until the potatoes are tender.
Once the potatoes are cooked, add the chopped sorrel leaves to the pot. Let the sorrel wilt into the soup, which should only take a couple of minutes.
Remove the pot from the heat and let the soup cool slightly before blending. You can use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until smooth.
Return the soup to the pot if necessary and place it back on the stove over low heat. Stir in the sour cream until it’s fully incorporated. Season the soup with salt and pepper to taste.
Once the soup is heated through, ladle it into bowls. Garnish each bowl with a dollop of sour cream and a sprinkle of fresh chives or dill, if desired.
This soup is best served immediately, but you can also store leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove before serving.