Across Europe sorrel has been used to add a freshness and tartness to a variety of dishes. The name itself derives from the Greek word for “sour”. This leafy green has a distinctive taste almost like citrus fruit and in this Armenian sorrel soup the flavor is combined with garlic and prunes for a distinctive dish that’s not too heavy.
Sorrel is commonly used in French cooking, but less so in the US. Unless you have it planted in your garden, you might not have access to it. You can buy canned sorrel at specialty stores or online, but the simplest substitution is to use spinach leaves and then add in some fresh lemon zest for that tart component. This work around is a good compromise and gives a welcome flash of brightness into the cooler months.
This soup is generously spiced with garlic, paprika, and salt and the addition of bulgur wheat makes this a heartier soup. You could throw in some leftover, cooked chicken to the mix as well for a complete meal in one bowl- all with minimal processed ingredients and a lot of flavor.
This recipe comes together in under 30 minutes and is a unique blend of flavors that is guaranteed to warm you up. After all, this is what a good soup is all about.
Serve this sorrel soup with a dash of grated parmesan cheese and some good French bread or some garlic croutons for a lovely meal that’s incredibly simple to make.
15m prep time
22m cook time
- 4 cups sorrel leaves or spinach leaves
- 3 cups boiling water
- 3/4 cup bulgur wheat
- 1/2 cup pitted prunes
- 3-4 cloves garlic, minced
- 1/4 cup olive or sunflower oil
- 2 1/2 tsp salt
- 1/2 tsp paprika powder
- 1 tsp fresh lemon zest (only use if substituting spinach leaves for sorrel)
- Chop the sorrel into smaller pieces and put into stock pot. Add boiling water and cook for 5 to 7 minutes over medium-low heat. Add barley and continue cooking for 10-12 minutes.
- Combine garlic with paprika. Mince prunes and add them to the garlic. Add this to the soup along with the oil and cook for another 2-3 minutes, stirring a few times during cooking.