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the wonderful herb/green so beloved in French cooking and in my kitchen

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This recipe is well known to Portuguese families. Linguica is a spicy Portuguese sausage and can be found in specialty markets, some chain markets or online at such places as TIP: I like to add 1 large can of crushed tomatoes with puree instead of the tomato sauce. This makes it more like a stew and thicker.

Recipe #226099

The spices make this version of the Lebanese salad special--and it's important to use good olive oil and lots of fresh lemon juice. Prep time does not include overnight soaking of the bulgur and herb mixture.

Recipe #135053

From Victory Garden. No extra sugar added beyond the juice.

Recipe #211777

Recipe #2610

Lovely luncheon soup or for a picnic. Quick and easy. Sorrel has a slightly lemon taste it is also known as sour grapes.

Recipe #12510

1 Reviews |  By Derf

Wonderful spring salad, lots of taste, from the local newspaper. (Cook time is chill time).

Recipe #23558

This makes a nice, tangy chutney! If you have sorrel in your garden, give it a try! This would be absolutely excellent on fish, or pork, or in sandwiches. Great for when you have an over-abundance of sorrel in your garden. :)

Recipe #63628

I was determined to transcribe at least one recipe off the TV from Gary Rhodes' "Cookery Year" which is currently showing here. And what better than dessert!

Recipe #65759

Chef Steve Kemp, CC shared his special recipe with everyone on's website. This soup recipe will also be a great addition to our Zaar World Tour 2005 swap.

Recipe #135883

Farm -raised snails are a burgeoning industry in New South Wales, and this is one way they are served at Lolli Redini, Simonn Hawke's restaurant in Orange. You can buy the fresh pasta--though it's quite simple to make--and cut considerable time off prep. You can also substitute fresh baby spinach for the sorrel, which is hard to find outside of farmers' markets.

Recipe #138733

Another cream of sorrel soup to add to the Zaar database. This is from 12 Months of Monastery Soups; a cookbook my mother in law gave me about two years ago for Chrismtas. Use the freshest, most tender sorrel you can find. If the sorrel is too old, it will make the soup bitter.

Recipe #144173

A creamy tangy Spring and Fall soup. Adapted from "Herbs" how to grow and use them, "Woman's Day Encyclopedia of Cookery", and "Gastronmique". To make this for my Vegetarian friends, I use vegetable broth instead of chicken broth.

Recipe #162233

1 Reviews |  By Rita~

The tangy tartness of sorrel is nicely balanced with the cream to make a refreshing soup served cold for those hot days of summer but just as good served hot. Great to put into a thermos for a summer picnic.

Recipe #171076

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