Tangy Traditional Romanian Sorrel Soup
Ciorbă de măcriș — bright, lemony sorrel simmered with potatoes and onion, then finished with a swirl of sour cream. A traditional Romanian soup that tastes like home in a warm bowl.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine Romanian
- 1 onion, finely chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cups fresh sorrel leaves, washed and chopped
- 1 cup sour cream or heavy cream
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 1 Tbsp lemon juice optional
- Fresh dill or parsley, for garnish
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent.
Add the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Stir in the chopped sorrel and lemon juice and cook 5 minutes more, until the sorrel is wilted.
If desired, use an immersion blender to puree the soup to your preferred consistency, or leave it chunky.
Temper the sour cream with a little hot broth, then stir it into the pot. Season to taste, garnish with fresh dill, and serve hot.