I know, I know…. It’s summer and warm, at least in the northern Hemisphere, and I am coming up with a hot soup! Actually, cold soups are the trend right now, and it’s not that we haven’t had any cold soup here recently. In fact, I had introduced you to my absolute favorite cold “summer sun and heat” soup, the Orange Tomato soup with Mozzarella, so the main one is already covered for the season’s time.
Anyway… I got the itch to make a good old Sorrel soup, since the veggie is growing in masses in our garden and because right now is the harvest season of the sour, delicious plant! Sorrel is even growing wild here on the fields in Austria and you will recognize it on the red unusual looking flowers. This Veggie has been left behind in the staple food revolution, which is a pity since it has unique light strawberry sour flavor. Sorrel is one of those green leafy, super healthy plants, coming into the category of spinach and chard. Even though it isn’t used as commonly as the latter, in the world and cultural regional cuisine it has it’s traditional place.
According to Wikipedia, Sorrel was used by the first great civilizations more then 2000 years back. Folks would consume it, to balance a fatty unhealthy diet. Later on in the Middle age, Sorrel was widely available, especially on the British Island, where it was known to have fever reducing properties. Further, Sorrel was a must have when crossing the wide sea, since the plant contains valuable Vitamin C and so the nutrient prevent Scurvy, which was the most common sailor illness at that time.
Usually the plant should be eaten cooked and not raw (even though it is widely consumed raw too), because the leaves contain some amount of oxalic acid, which promotes the development of kidney- and bladder stones. Children are mostly known to get oxalic poisoning and in the animal world sheep tend to be very sensible. When you intend to collect the leaves in the nature, see that you pick up neat fresh leaves without wholes and choose a place where no chemical fertilization was performed. We grow our Sorrel plant in the Garden next to Carrot and co., so maybe you should consider getting your own plant in the future! I am not aware of any supermarkets selling sorrel, so otherwise you will have to go hunting in your natural environment
As mentioned above Sorrel is mostly used like spinach and chard or even instead of the two other leave types, and since I am not that much of a spinach fan, sorrel comes to me very handy in summer time. Today, I present you my favorite Sorrel dish and one of my favorite inexpensive soups, which is quite simple to recreate at home for anybody out there! By the way, if you are not looking for warm comforting soups, why don’t you just cool the soup and enjoy it as a cold summer soup delight!
That’s quite an idea, hm?