A hearty bowl of Sorrel and Potato Soup makes a nice meal during weather transition. Loaded with chunky beef, diced potatoes and tart sorrel leaves (spinach can also be used), you’ll be coming for seconds for this 30 minute meal.
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I grew up eating soups almost daily regardless the season. Perhaps it had something to do with living during a communist regime and resources were scarce or perhaps my mom knew the nutritional value of a good soup. Whatever the reason for our high consumption of soups, I’m glad they graced our kitchen table so often.
Why soups are a hit year-round:
- They are an easy way to sneak in more vegetables for the picky eaters in your life.
- They make a quick and easy meal provided you have already prepared bone broth.
- Which leads me to my next point…they are a wonderful source to get that gelatinous, nutrient-dense bone broth in your diet.
- They are convenient to reheat leftovers <— that’s a big one for those without a microwave (me!).
- There are a million different soup recipes in the blogosphere. From thick chowders to simple see-through-your-soup Shurpa. They are as versatile in texture, time prep and ingredients as they are in taste. There will always be something for everyone.
In the Slavic communities this soup is often referred to as Green Borsch, sister (brother?) to Classic Russian Beet Borsch. It gets its name from generous amounts of greenery and herbs that is typically added once the soup is off heat to retain the color and crispness.
This soup is high in protein from pastured eggs and chunks of tender beef. The potatoes add potassium and more substance. Finally, it’s topped with generous heaps of greens and herbs, hence the name.
30 Minute Meal
The key to having nourishing soups regularly and quickly is having bone broth on hand. Usually when making broth, I’ll use a few bones with meat on them and save that cooked meat to add to soups like this one. Likewise, you can save even more time by using raw beaten eggs instead of hard-boiled eggs and whisking them into the hot soup at the very end. There are many different ways to prepare this soup depending on how much time you have available.
Sorrel or Spinach
Sorrel leaves have a tart, lemony flavor and is best used in culinary cooked rather than raw due to its high oxalic acid content. As with spinach, sorrel is packed with Vitamin C making this a great soup during the cooler months. One caveat with sorrel is that it’s not a common green in the grocery stores and sadly even the farmer’s markets aren’t fond of this culinary weed. Fortunately, they are super easy to grow in raised beds, community gardens, or even pots. Meanwhile, you can replace it with a more readily available spinach and add some lemon juice to add that tart flavor.
Sorrel and Potato Soup
Sorrel and Potato Soup
- 2 tablespoons healthy fat (ghee, lard, tallow)
- 1 yellow onion , chopped
- 1 carrot , chopped or grated
- 3 quarts bone broth
- 5 gold potatoes , washed and chopped
- 1 cup cooked meat , leftover beef from bone broth or roast chicken
- 3 hard boiled eggs , chopped OR 3 raw eggs, whisked
- 3 cups sorrel , chopped OR 3 cups spinach, chopped + 1 lemon squeezed
- ½ cup fresh dill , chopped
- ¼ cup parsley , chopped
- ¼ cup green onions , chopped
- 1 cup grass fed yogurt (optional for more tartness)
- Salt & pepper to taste*
- Sour cream for garnish
- In a large stockpot, saute chopped onion in healthy fat until translucent. Add carrots and continue to cook on medium heat for another 3 minutes until softened.
- Add potatoes and bone broth, close pot and bring to boil.
- Reduce heat to medium-low and simmer for about 7 minutes or until potatoes are tender.
- Add meat and eggs. If using raw eggs, whisk rapidly in the soup immediately after pouring them in the pot. Add yogurt if using and give a gentle stir.
- Take off heat and add sorrel or spinach with lemon and all herbs. Gently stir.
- Season with salt and pepper if necessary
- Garnish with sour cream.