Unfortunately I couldn't find any sorrel, and I bet this was the key flavor I was missing. This was good, but I know it can be better.
I filled a large soup pot about 60% of the way with water (which I salted), and that was perfect because it left enough room for vegetables and stirring without issue. My grandmother's recipe also calls for 1/2 cup of white rice to be added into the water with the potatoes, which I'll add next time. Also, I bought a package of prewashed spinach, which made the prep easier since washing each leaf can take a lot of time (a 5oz package yielded about 4 cups of chopped spinach, which was just right). Someone else suggested blending the soup, I would not, this is not intended to be a cream soup. I was generous with the salt, added an extra tablespoon of sugar, and served with sour cream.
This recipe was close to my grandmother's, so I'll try it again and review once I've added sorrel.
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Unfortunately I couldn't find any sorrel, and I bet this was the key flavor I was missing....