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Latvian Sorrel Soup (Skābeņu zupa)

A rustic, naturally tangy soup that balances smoky broth with the bright, citrusy punch of fresh sorrel.

60 min Easy Letona 4 servings
Latvian Sorrel Soup (Skābeņu zupa)

The story behind

I first came across this soup at a tiny farmstead just outside of Riga. I was blown away by that unique, refreshing tartness that comes straight from the sorrel leaves. It takes me back to those countryside afternoons spent gathering fresh herbs before sunset. It’s one of those dishes that makes you feel connected to the earth; one spoonful and you’re instantly recharged.

Instructions

  1. 1
    Simmer the smoked ribs in about two liters of water to create a rich, smoky base for your soup.
  2. 2
    Add the potatoes and carrots. Cook until the potatoes are tender but still hold their shape.
  3. 3
    Towards the end, stir in the chopped sorrel. Watch it change color; that's when it releases its signature tang.
  4. 4
    Season with salt to taste, though the smoked meat usually provides plenty of flavor.
  5. 5
    Ladle into bowls and top with the quail egg halves and a dollop of sour cream.

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