Sorrel Soup with Pork – Cooked in a Cauldron
Cooked outdoors, with fresh ingredients and plenty of lovage – just like it used to be done.
Sorrel Soup with Pork
Course: lunch, DinnerCuisine: RomanianDifficulty: Easy6
servings25
minutes1
hour5
minutes185
kcal1
hour30
minutesThere are recipes that are not just about taste, but also about where you cook them and who you share them with. I made this sorrel soup on a beautiful spring day, at the countryside, in the yard – in my mom’s new cauldron, with laughter all around, using ingredients straight from the garden and the parents’ pantry.
The pork, freshly cut that morning, tender and flavorful, was the perfect base for a sour, herb-filled soup with soul. Sorrel, the star of the season, did its job wonderfully: it added color, freshness, and memories.
Sorrel soup is often made without meat, making it ideal for fasting periods or when you want something light, perfect even at room temperature. Depending on your preferences, it can be soured with borscht, vinegar, or lemon juice, and sometimes rice or boiled eggs are added, in the “sweet” version.
Regardless of the choice, one thing remains essential: the fresh herbs added at the end. And I always choose lovage. It’s not just an aromatic plant, but a symbol of authentic Romanian flavor. With its intense, slightly minty aroma, it transforms any soup into a lively, refreshing dish. And it’s not just the flavor that counts – lovage also has digestive benefits, having been used in ancient remedies passed down by our grandmothers.
Ingredients
A generous handful of fresh sorrel (or approx. 300 g of frozen sorrel)
1.2 kg of fresh pork (with a bit of fat for flavor)
450 g of frozen vegetable mix for soups (root vegetables, onion, bell pepper, green beans, leek)
250 ml of tomato broth (ideally homemade)
Borscht, vinegar, or lemon juice – for souring, to taste
1 egg
Salt and pepper – to taste
A handful of fresh lovage (for an authentic and refreshing flavor)
Directions
- Sorrel soup is extremely versatile – the ingredients can vary depending on the season, personal preferences, or what you have on hand. This time, to save time, I used a frozen vegetable mix for soups, and for a balanced, tangy flavor, I opted for powdered borscht – a practical solution when fresh borscht isn’t available.
- In a well-cleaned cauldron, I added the pork cut into medium-sized pieces, salt, and enough water to cover it. I let everything simmer over medium heat, making sure to skim off the foam whenever necessary. As the water level reduced, I topped it up with warm water to maintain a consistent liquid level. The meat should become tender and juicy.
- While the meat was boiling, I took care of the other ingredients. Since I used a frozen vegetable mix, all that was left to do was to wash and chop the tender sorrel leaves, freshly picked from the garden just a few minutes earlier.
- After the meat had cooked sufficiently, I added the vegetables and let them simmer for about 8–10 minutes (or according to the package instructions). Then I added the chopped sorrel, stirring gently and letting everything boil for another 5 minutes.
- Towards the end, I added the tomato broth, soured the soup with powdered borscht, and seasoned it to taste with salt and pepper. The aroma of fresh herbs and simmered meat is mouthwatering – it’s a shame I can’t send the smell through the screen!
- In the end, I picked a generous handful of fresh lovage from the garden and chopped it finely. I beat an egg in a small bowl and poured it into the soup in a thin stream, forming those classic “strands.” I covered the cauldron with a lid and let the soup rest for 10 minutes – just enough time for the flavors to blend and bring out the best of everything.
- I chose to preserve the authenticity until the end and served the soup in clay bowls, just like in the old days. On top, I sprinkled a bit more fresh lovage for an extra boost of flavor and freshness. A slice of warm, fluffy homemade bread would have perfectly completed everything – maybe next time.
- This outdoor-cooked sorrel soup is not just a recipe – it’s a story with the taste of childhood, prepared with the nostalgia of times gone by. I wholeheartedly encourage you to try it, with the ingredients you have on hand and an open heart.
May it be good for you and may you have joyful meals, whether outdoors or in the warmth of your home, surrounded by loved ones!
With love,
Ely 💚
