Recipes > Soup > Sorrel Soup > Sorrel Soup

Sorrel Soup


  • 1 quart of bouillon or of meat extract and water
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 1 small cabbage
  • 1/2 teaspoonful of castor sugar
  • basil or marjoram
  • handful of well washed sorrel


Take bouillon or of meat extract and water. Fry in butter carrot, turnip, onion, cabbage, all washed and chopped, and add castor sugar. Put your soup to it and set on the fire. Let it simmer for twenty minutes, add any seasoning you wish and a little more water, and let it simmer for another half hour. Then shred a bit of basil or marjoram with sorrel, throw them in, cook for five minutes, skim it, pour it into a soup tureen, and serve.


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The Belgian Cookbook (1915).

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