This soup is a traditional Romanian recipe, perfect for spring and summer, thanks to the fresh, sour taste of sorrel. Combined with corn grits and a touch of borscht, it is a light yet flavorful soup.
Ingredients:
6 cups of water
3 tablespoons of corn grits
3 tablespoons of chopped sorrel
4 tablespoons of chopped green onions
2 tablespoons of oil
4 eggs (yolks only)
1/3 cup of milk
2 cups of sour cream
2 cups of acidic borscht or a bit of citric salt
Salt
Bay leaves
Ground black pepper
Fresh lovage
2 tablespoons of chopped dill and parsley
Preparation Method:
Bring the water to a boil, add the corn grits, and cook for 25–30 minutes.
After 25–30 minutes, add the chopped sorrel, green onions, and borscht. Continue cooking for another 5–7 minutes.
Stir in the oil, season with salt and pepper, and let it simmer for an additional 5 minutes.
Meanwhile, in a separate bowl, whisk together the egg yolks, milk, and sour cream until smooth.
Once the soup is ready, slowly pour in the egg-and-cream mixture, stirring continuously to prevent the eggs from curdling and to create a creamy, delicate broth.
Add the freshly chopped herbs—dill, parsley, and lovage—and let the soup simmer for another 2–3 minutes to meld the flavors.
Serve hot, garnished with an extra dollop of sour cream and a sprinkle of fresh herbs on top.
Description:
Sorrel Soup with Corn Grits is a light and refreshing soup, ideal for the warmer months. The sour taste of sorrel is perfectly balanced by the fine texture of the corn grits and the richness of sour cream. The borscht adds an extra layer of acidity, while the eggs and sour cream contribute to a creamy broth that is both luscious and gentle. Fresh dill and parsley provide a vibrant, aromatic finish, making this soup an excellent choice for a healthy and comforting lunch.
Can I replace the corn grits with another ingredient? Yes, you can substitute the corn grits with rice or barley for a similar texture and a different flavor profile.
Is Sorrel Soup with Corn Grits a vegan recipe? No, this recipe contains eggs and sour cream. However, you can create a vegan variant by using plant-based sour cream (e.g., soy cream) and vegan egg substitutes.
How can I make the soup more sour if I don’t have enough sorrel? You can increase the acidity by adding more borscht or a pinch of citric salt to intensify the sour taste.
How can I enhance the flavor of the soup? Add more aromatic herbs such as thyme or lovage, or even a small amount of tomato paste for a richer, more complex taste.
How do I know when the corn grits are done? The corn grits are ready when they become tender and absorb most of the liquid, typically after 25–30 minutes of boiling.
Is it necessary to use eggs and sour cream in the recipe? If you prefer a lighter soup, you can omit the eggs and sour cream, but they add a creamy richness that is characteristic of this dish.
What can I use instead of sorrel if it’s not available? You can use spinach or nettles for a somewhat similar effect, although sorrel’s unique tangy flavor is hard to replicate exactly.
How can I store Sorrel Soup with Corn Grits for multiple days? Store the soup in the refrigerator for 2–3 days. You can also freeze it, but it’s best to add the sour cream and eggs just before serving to maintain the texture.
Is this soup suitable for children? Yes, it is a healthy and easily digestible soup, ideal for children. You can adjust the seasoning to suit their preferences.
How can I make the soup spicier? If you prefer a spicier soup, add fresh or dried hot chili peppers to taste.
