Description Edit

As children, we loved to pick sorrel (suring) and chew it for its sour lemon flavour, without knowing how rich it was in vitamin C. Sailors voyaging past the Cape on the Eastern run, a century before Van Riebeeck arrived, knew that it could help prevent scurvy. They landed here to pick the wild sorrel growing on the slopes of Table Mountain and ate it in a stew.

Ingredients Edit

Directions Edit

  1. Soak the sorrel in salted water for 30 minutes.
  2. Drain and chop it finely.
  3. Heat the stock in a large, heavy-based saucepan and add the sorrel, onion and potatoes.
  4. Cook, covered, over low heat for approximately 30 – 45 minutes.
  5. Stir in the herbs and serve.

Variations Edit

  • For a creamier result, puree the soup, thicken it with a little flour mixed to a paste with water and stir in milk or cream to taste.
  • Finely chopped spinach can be used if preferred or if sorrel is not available.
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