What Are Sorrel leaves and How Can I Use Them?
Wondering what to do with sorrel leaves? This guide covers how to pick them, cook them, store them, and swap them — with 22 recipes to put them to work.
| In Chinese: | 酸模叶子 | |
| British (UK) term: | Sorrel leaves | |
| en français: | feuilles d'oseille | |
| en español: | hojas de acedera |
Recipes using sorrel leaves
There are 22 recipes that contain this ingredient.
Sorrel Soup with Chorizo
I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.
Pumpkin Ravioli (Hazen)
Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.
Lobster in Wild Watercress Dressing
Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.
Sorrel & Haricot Soup
Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.
Sorrel Borscht
Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.
Wild Green Salad
Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.
Sorrel & Haricot Soup
Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.
New Potatoes with Salami & Sorrel
Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.
Sunshine Poached Fish with Sorrel
White fish poached in fresh orange juice and white wine with shallots, leeks, and sorrel or spinach. A light, elegant dinner for two with a silky citrus sauce, ready in 30 minutes.
Sorrel Omelet
Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.
Aunt Eloise's Borscht
Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.
Spaghetti with Salmon & Sorrel (Or Spinach)
A quick dinner for two: canned salmon, sorrel or spinach ribbons, and broccoli tossed with buttered fresh spaghetti, lemon, and Parmesan. Pantry-friendly elegance in 20 minutes.
Herbed Salmon in Foil
Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.
Sorrel Soup (Irish)
Hearty Irish sorrel soup simmered for an hour with a full pound of tangy sorrel, thickened with breadcrumbs, and enriched with egg yolks and cream. Pure comfort from the Emerald Isle.
Sauerampfersuppe (Sorrel Soup)
A recipe from grandmother's more thrifty times; rarely encountered today.
Sorrel Soup
Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.
Cream Sorrel Soup
Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.
Potato-Sorrel Soup
Potato sorrel soup with leeks, red potatoes, and creme fraiche. A rustic French-style soup with a bright, lemony tang from fresh sorrel leaves.
Sorrel Frittata
Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.
Botvinia (Cold, Green Vegetable Soup with Fish)
Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia
Ojawashkwawegad (Wild Green Salad)
Foraged wild greens meet a sweet maple vinaigrette in this authentic Algonquin salad that brings woods-to-table dining alive with peppery watercress, tangy sorrel, and sunny dandelion flowers.
