A sorrel and cucumber Spring soup

This soup is inspired by an ancient Russian dish called Botvinia, which is a cold soup made from leafy greens and beetroot tops, and served in Spring and Summer. While traditionally the soup uses kvass, in my recipe I’ve omitted this ingredient to let the wonderful lemony tang of sorrel shine through. In my mind sorrel and Spring are synonymous. When I still lived in Russia, our family would enjoy an array of sorrel soups come Spring. And it’s unique fresh flavour was a vibrant sign that seasons have changed. Most soup recipes featuring sorrel also include boiled eggs, as there is something to be said about the union of tanginess and creaminess of the two ingredients. Ever since I’ve lived in England, the unique flavour of sorrel soup became a distant memory. But luckily in recent years sorrel began to crop up at farmers market and I could not believe my luck - that inimitable taste, which makes the mouth water, was back in my life!  

Serves 6 

400g of sorrel 

400g of mixed leafy greens (chard, spinach, beetroot tops) 

1 large cucumbers, peeled and roughly chopped

1-2 garlic cloves, minced

2 tsp of salt

4 hard-boiled eggs, cut in half

4 tbsp of sour cream of Greek yoghurt  

100g of mixed soft herbs (tarragon, dill, parsley), finely chopped 

Wash the sorrel, chard, spinach and beet tops and blanch in batches in a large pot of boiling salted water for 2 minutes. Have a bowl of cold water with ice cubes near by. As each batch cooks, take it out of the pot with a sieve and transfer to the ice bowl for 30 seconds or so. Once the greens have cooled down, drain well and transfer into a food processor together with the cucumbers chunks and minced garlic. Blend together into a smooth puree. Add 2 tsp of salt, give it another pulse and adjust to taste. 

To serve to the soup, divide between four bowls, top with two halves of boiled eggs, a dollop of sour cream and generously sprinkle with chopped herbs.

Traditionally botvinia is served with a side of cold poached salmon, so by all means add the fish to your meal but I prefer this soup vegetarian.