Sorrel Soup Recipe: Traditional Latvian Skābeņu Zupa

Skābeņu zupa, or Sorrel Soup, is a hearty, tangy dish originating from Latvia. This soup is cherished for its vibrant flavor and its warming qualities, making it a staple in Latvian households especially during the colder months. The combination of sorrel leaves, tender beef, and a selection of vegetables creates a unique taste that is both satisfying and comforting.

Ingredients

Main Ingredients:

3-4 handfuls of sorrel leaves
3 liters of water
Beef with bone
2-3 carrots
A couple of handfuls of pearl barley
1 onion (chopped) + 1 whole onion with skin

Spices:

1 slice of celery root
Parsley leaves
10 black peppercorns
3 allspice berries
2 bay leaves

Other:

3-4 eggs (hard-boiled)

Preparation Time

Total: 90 minutes

Step-by-Step Instructions

Start by rinsing the beef with bone under cold water. Place it in a large pot and cover with 3 liters of cold water.
Bring the water to a boil, and then reduce the heat. Skim off any foam that rises to the surface until it no longer appears. This helps make the broth clearer.
Add the spices and vegetables: sliced carrots, chopped onion, whole onion with skin, and a slice of celery root. Also, include the black peppercorns, allspice berries, and bay leaves at this stage.
For a thicker soup, add a couple of handfuls of pearl barley. Season with salt to taste, keeping in mind that if you are using jarred salted sorrel leaves, you may not need to add any additional salt.
Simmer the soup until the meat is tender. This should take about an hour.
Once the meat is done, remove it from the pot. Separate the meat from the bones, cut it into bite-sized pieces, and return it to the soup.
Dice some potatoes and add them to the pot. Allow them to cook for a few minutes until partially tender.
Chop the sorrel leaves and add them to the soup. Continue cooking until the potatoes are completely tender.
Dice the hard-boiled eggs and add them to the soup. This adds a rich texture and flavor contrast.
Serve the soup hot, with a slice of fresh sourdough bread for the best experience.

Tips

Skim the foam regularly for a clearer broth.
If using fresh sorrel leaves, be generous with the quantity as they cook down significantly.
Adjust the salt at the end, especially if using salted sorrel.

Nutrition

Calories: Approximately 250 per serving
Protein: 15g
Fats: 10g
Carbs: 25g

Variations

Substitute pearl barley with rice for a different texture.
Use chicken instead of beef for a lighter version.
Incorporate additional vegetables such as parsnips or leek for extra depth.

Serving Suggestions

Pair with rye bread or sourdough for an authentic experience.
Garnish with a dollop of sour cream for added richness.

Best Places to Try This Dish

Lido in Riga, Latvia, known for its traditional Latvian cuisine.
Folkklubs Ala Pagrabs, offering a cozy atmosphere and authentic local dishes.
Rozengrāls, a medieval-themed restaurant in the heart of Riga’s old town.