Latvian Sorrel Soup

Experience the hearty and comforting flavors of a traditional Latvian sorrel soup. This delightful dish combines the smoky richness of pork ribs, the freshness of sorrel, and the savory notes of herbs and vegetables to create a warm, satisfying meal. Perfect for cooler days, this soup is both nutritious and deeply flavorful.

Ingredients

🥬 2x500g canned sorrel KOK skābenes or 800-1000g fresh sorrel
💧 3.5 liters water
🥩 800g smoked pork ribs
🌾 1/2 cup wheat groats
🥔 6 potatoes
🥕 3 carrots
🌿 1 bunch dill
🧅 1 onion
🧂 Salt
🧄 1 tsp garlic granules TASTY HOME česnaku granulas
🌶️ 12 black & white peppercorns
🌿 2 bay leaves
🌿 1 tsp seasoning for pork Mikado Universalus prieskoninių mišinys
🥚 4 boiled eggs
🍶 Sour cream

Instructions

1- Boil Ribs:

• In a large pot, add 3.5 liters of water and bring to a boil.
• Add 800g of smoked pork ribs.
• Cook for about 1 hour, skimming off any foam that forms.

2- Prepare Vegetables:

• While ribs cook, peel and cube 6 potatoes, 3 carrots, and 1 onion.
• Finely chop the dill.
• Boil and chop 4 eggs separately for garnish.

3- Add Vegetables and Groats:

• After the ribs have boiled for an hour, add chopped potatoes, carrots, onions, and 1/2 cup of wheat groats to the pot.

4- Season the Soup:

• Add 1 tsp of garlic granules, 1 tsp of Mikado pork seasoning, 12 peppercorns, and 2 bay leaves.
• Season with salt cautiously.

5- Simmer Soup:

• Let the soup simmer for another 20 minutes until vegetables are tender.

6- Debone Ribs:

• Remove ribs from the pot carefully.
• Debone and chop the meat.
• Discard the bones.

7- Add Meat and Sorrel:

• Return chopped meat to the soup.
• Stir in 1kg of canned sorrel or fresh equivalent.
• Mix well.

8- Final Simmer:

• Simmer a few more minutes so the sorrel heats through and flavors meld.

9- Taste and Adjust:

• Taste the soup, adjust the seasoning as needed.

10- Serve:
- Ladle soup into bowls.
- Garnish with chopped boiled eggs and fresh dill.
- Add a dollop of sour cream if desired.

Prep Time: 30-40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 6-8 people
Equipment:

• Large stainless steel pot
• Gas stove
• Red plastic cutting board
• Prorana knife
• Various white ceramic bowls
• Orange ceramic plate
• Glass measuring cup
• Black plastic/silicone ladle
• Metal slotted spoon
• Metal food tongs
• Samsung refrigerator
• Small metal and glass spice containers
• Tasting spoon

Cooking Tips

• Remove foam during the initial boil for a clear broth.
• Add salt carefully due to the salty canned sorrel.
• Deboning makes the soup easier to eat.
• Boiled eggs add texture and are iconic in this dish.

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Latvian Sorrel Soup