Creamy Sorrel Soup Vegan Gluten Free Recipe (2024)

FAQs

Where does sorrel soup come from? ›

The soups name comes ultimately from the Proto-Slavic ščаvь for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht.

Sorrel is classically paired with cream, sour cream, or yogurt. This adds a vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel. Sorrel is also a great addition to other cooked greens.

There's just one problem with sorrel. When cooked those gorgeous green leaves take on a yellow-brownish tone which is far less appetizing. Many chefs fix this by using sorrel with another vegetable that stays green—say, spinach or parsley.

Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus Rumex). L. Acetosa agrestis Raf. Acetosa amplexicaulis Raf.

Sorrel is a great source of antioxidants, which are beneficial compounds that protect your cells from damage by neutralizing harmful free radicals. Antioxidants may help prevent many chronic conditions, including heart disease, cancer, and type 2 diabetes ( 6 ).

Children: It is UNSAFE give wood sorrel to children. It contains crystals made of oxalic acid that can damage the organs. One four-year old child died after eating rhubarb leaves, which also contain oxalic acid. Pregnancy and breast-feeding: Wood sorrel is UNSAFE for both mothers and infants.

Ingesting sorrel regularly helps to optimize the body's immune system and prevent illness due to its high Vitamin C content. Sorrel also has significant levels of iron which helps improve circulation throughout the body by boosting red blood cell production and oxygen levels in vital organs.

Improved digestion: Sorrel is a good source of fiber, which helps to promote healthy bowel movements and digestion. It may help to reduce constipation, and can also help in preventing heart disease by reducing cholesterol.

Remarks: Dicamba kills red sorrel seedlings and most of the old plants.

It contains oxalate, which gives it a sour flavor. Sorrel contains tannins, which have a drying effect that reduce mucous production.

Why is my sorrel bitter? ›

Sorrel starts showing up in the spring and gets progressively more bitter as the months progress. Leaves will constantly grow from the plant's center from early spring to late fall, making it a green that's almost always in season.

Sorrel is a traditional drink made from hibiscus flowers with roots in West Africa. The drink made its way to America and abroad during the transatlantic slave trade. Food is one way for the African diaspora to reconnect with their shared heritage and heal from generational trauma.

"It's just essentially a nod to ancestral traditional red drinks that crossed the Atlantic during the Atlantic slave trade." Red drinks made from Roselle hibiscus have spread far and wide. A version of the drink is "known as bissap to many African countries," Miller says. "Then it became sorrel in Jamaica.

A festive drink made by steeping hibiscus flowers, sorrel is a holiday favorite throughout the Caribbean. Making this burgundy treat is a Christmas tradition in many Caribbean countries including Jamaica, Saint Kitts and Nevis, Guyana, St.

Sorrel leaves are typically pungent and sour and derive their flavour from oxalic acid. Mature leaves are used as a vegetable, as a flavouring in omelets and sauces, and as the chief ingredient of creamed sorrel soup.