Sorrel. So much delicious, delicious sorrel.

April 9, 2012 8:53 PM

Sorrel. So much delicious sorrel. What to do with it?

My parents gave me bagfuls of sorrel from their garden. I cooked schav. It is delicious. What should I do with the leftovers?

I'm sure I could google recipes, but my sense is the hive mind has some folks of Polish or French extraction who may have a few gems of recipes stashed away somewhere. Or, if you think your sorrel soup recipe may be better than mine, please feel free to post that too!

Please share!

posted by slateyness to Food & Drink (13 answers total)

Make a sorrel drink (Jamaican style)!
posted by superfille at 9:11 PM on April 9, 2012

Deborah Madison's sorrel-lentil soup is one of those recipe that's exponentially more delicious than it sounds.
posted by neroli at 9:23 PM on April 9, 2012 [1 favorite]

Just boil it up with lots of sugar and mint and you will have the nectar of the Gods. And then make lots of friends when you give lots away to people.
posted by raccoon409 at 9:27 PM on April 9, 2012

Response by poster: Oh, Superfille, that sounds delicious. But I have green common sorrel leaves, not the beautiful red hibiscus flowers I think you might be referring to. And sadly, I'm pretty sure it's not the same stuff. The sorrel I have will eventually grow small yellow flowers then go to seed quickly.

You do have me wondering if common green sorrel could be made into a good garnish for gin or some such, though!
posted by slateyness at 9:28 PM on April 9, 2012

Sorrel pesto.
posted by Orinda at 9:29 PM on April 9, 2012

In the same vein as pesto, sorrel chimichurri.
Sorrel-infused white-wine vinegar is also lovely.
posted by bluebelle at 9:36 PM on April 9, 2012

It really brightens up chickpeas in a soup or hummus! Or mixed with kale and garlic for a lemony greens kind of thing!
posted by troublewithwolves at 9:55 PM on April 9, 2012

Probably not enough sorrel-dominance here, but Yotam Ottolenghi's warm potato salad uses a pesto made out of basil and sorrel leaves and IT IS FABULOUS, best potato salad ever.
posted by honey-barbara at 9:55 PM on April 9, 2012

Are you into offal? Sorrel is amazing with liver and the other nasty bits.
posted by bardic at 10:29 PM on April 9, 2012

Soften finely diced shallots in butter, add finely sliced sorrel (it'll reduce), have over a delicate pan fried white fish with or without creme fraiche mixed in.

Or have as a delicious leaf salad.
posted by tavegyl at 1:23 AM on April 10, 2012

Sorrel Soup, French Style - I made this last night and it was delish!
posted by FuzzyVerde at 6:21 AM on April 10, 2012

Just for reference, here's my basic sorrel soup / schav: Cut potatoes in small dice, and simmer in a soup-sized amount of water (with salt) until pretty much done. Meanwhile, make hard-boiled eggs. Chop tons of sorrel and add to the soup - it should wilt immediately and the soup is done. Add salt and pepper as necessary. Serve cold or hot with sliced hard-boiled egg, lots of chopped green onion, sour cream, and (optionally) chopped pickle or half-sour.

Out of season, you can also make this with canned sorrel (and less salt), which you should be able to find in Eastern European groceries.
posted by parudox at 10:29 AM on April 10, 2012

I've always liked eating it raw, just by itself. It's really good as something to munch on every now and then.
posted by Bonky Moon at 1:56 PM on April 10, 2012