Dish

Sauerampfersuppe

Sorrel soup

Sauerampfersuppe is a simple soup made with sorrel leaves, potatoes, onions, and chicken broth. The sorrel leaves give the soup its distinct tangy flavor, while the potatoes add a creamy texture. The soup is usually served with a dollop of sour cream and a sprinkle of chives. It is a popular dish in Germany, especially during the spring and summer months when sorrel is in season.

European cuisine› German cuisine

Soup

Origins and history

Sauerampfersuppe has been a popular dish in Germany for centuries. Sorrel was used in medieval times as a medicinal herb and was later incorporated into soups and stews. The soup is still a staple in German cuisine and is often served as a light lunch or dinner.

Dietary considerations

This soup is gluten-free and can be made vegetarian by using vegetable broth instead of chicken broth. It is also low in calories and high in vitamin C.

Variations

Some variations of Sauerampfersuppe include adding cream or bacon to the soup for a richer flavor. Some recipes also call for the addition of carrots or leeks.

Presentation and garnishing

Sauerampfersuppe can be garnished with a dollop of sour cream and a sprinkle of chives. It is usually served in a bowl or a soup tureen.

Tips & Tricks

To make the soup creamier, blend some of the potatoes with a hand blender before adding the sorrel leaves. This will give the soup a smoother texture.