Best Recipes - Sorrel Soup with Potatoes, Sausage and Egg
Best Recipes - Sorrel Soup with Potatoes, Sausage and Egg
This quick sorrel soup is a comforting bowl with a bright, tangy edge. Sorrel brings its signature lemony sharpness, potatoes make the soup filling, and browned sausage adds savory depth. You can thicken the broth with oats or rice—both work well and keep the recipe practical for everyday cooking. A sprinkle of finely chopped egg on top finishes the soup in a classic, home-style way.
Ingredients
- Sorrel
- Potatoes
- Oats or rice
- Sausage
- Egg (for serving)
- Seasoned bouillon (to taste)
- Water
Preparation Time
10 min.
Step-by-Step Instructions
- Bring a pot of water to a boil. Dice the potatoes and add them to the boiling water. Cook until the cubes start to turn tender but still hold their shape.
- While the potatoes cook, slice the sausage. Pan-fry it briefly until it turns nicely browned and aromatic.
- Add the browned sausage to the pot. Stir in your choice of oats or rice and simmer until they are cooked through.
- Add the sorrel (roughly chopped if the leaves are large). Let it cook just a short time—until it wilts and the flavor spreads through the broth.
- Season with bouillon to taste and adjust the overall flavor as needed. Keep the seasoning balanced so the sorrel remains the main highlight.
- Serve hot and top with finely chopped egg.
Tips
- Add sorrel near the end for a fresher taste and color.
- For a gentler tang, add the sorrel gradually and taste as you go.
- Oats tend to make the soup feel slightly creamier, while rice keeps the texture more classic and neutral.
- Browning the sausage first boosts flavor and adds a richer note to the broth.
Serving Suggestions
- Finish with egg on top and serve with bread on the side if you like (as an accompaniment).
- Taste right before serving—sorrel can become more pronounced as it sits.