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Fresh German Recipes For Spring | Cook with Me

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Recipe Information

Recipe Available
Video-Specific Recipe

Sauerampfersuppe

Cultural Context

Sauerampfersuppe, or sorrel soup, hails from Germany, where it has been enjoyed since medieval times as a spring dish. It highlights the vibrant, tangy flavor of sorrel, often foraged in the wild, and is a symbol of seasonal cooking. Today, variations exist across Europe, with each region adding its twist, making it a beloved dish in many homes.

GermanDEmain
45 min
easy
4 servings
Servings4
4 cups sorrel
2 cups potatoes, diced
1 medium onion, chopped
4 cups vegetable broth
2 tablespoons butter
1 cup cream
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chives, chopped

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

sorrel

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more widely available and less tangy.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk offers a creamy texture with fewer calories.

1

Peel the potatoes using a vegetable peeler.

2

Chop the wild onions, using both green and white parts.

3

Melt butter in a stock pot and sauté the chopped onions until fragrant.

4

Add diced potatoes to the pot and sauté for a few minutes.

5

Pour in vegetable stock and bring to a simmer.

6

Add chopped sorrel to the pot and stir.

7

Cook until the sorrel is wilted and the potatoes are tender.

8

Blend the soup until smooth using an immersion blender.

Cooking Techniques

sautéingblending

Equipment Needed

potimmersion blender

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-free

Allergens

dairy

Also Known As

sorrel soup
Local Name: Sauerampfersuppe

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