An easy-to-grow leaf vegetable, sorrel can be used in a variety of dishes, including in salads and the traditional soup schav, as well as on sandwiches.

Sorrel soup is a great example of this, making it one of my favorite springtime dishes. For me, it’s the best way to experience the pure essence of this herb.

The last time I had sorrel was…never. Reader Mark Bothwell may very well change that with this sorrel soup recipe. Its simplicity is sure to bring out the bright lemony flavor of the green plant ...

It is a lovely, rich cream of sorrel soup. Another French standard is shad stuffed with sorrel. Because of its lemony accent, sorrel often is paired with fish.

Sorrel, a zingy, lemony green that comes back year after year, makes an interesting addition to fresh salads and is the star of fresh, lemony sauces and creamy sorrel soup. (For details on growing ...

For the ancient civilizations of the Mediterranean, sorrel soup was a harbinger of spring. The wild perennial, a plant tough enough to endure snow, has fed humans in Europe and Asia for thousands ...

Sorrel soup is one of the most popular summer dishes in Russia. It is light, fresh and low in calories. It’s also possible to grow everything needed to make it at the dacha, the traditional ...

Sorrel soup is common throughout Europe, with nearly countless versions, from the delicate French soup to a hearty soup from Eastern Europe known as green borscht.

Sorrel Soup Adapted from: "Soup: A Way of Life," by Barbara Kafka 3 tablespoons unsalted butter 1 cup tightly packed sorrel leaves, cut across into narrow strips ...

Why more cooks – and gardeners – should embrace sorrel, an underrated lemony leaf The perennial herb comes up in Maine gardens in early spring.

Sorrel soup is a specialty at Castle Farm, Midford, a restaurant in the English countryside near the town of Bath, and when my companions and I took our first spoonfuls, our eyes widened.