Aunt Toni’s Favorite Green Soup

by Marianna Gol

This soup has one ingredient that may be a bit complicated for you. It’s sorrel. You could buy it fresh in the supermarket, you could buy it in little jars in Russian markets or at Tiv Tam. However, it could also be replaced with spinach and lemon. Since, as you can imagine, it is sour. If using fresh sorrel, you will need 3 boxes, cooked in a pot under a closed lid with very little (half a cup) of water for just a few minutes, then blend. If using spinach — get it frozen, and use a whole bag or box. You could also use Swiss chard or other greens in this soup. It has to have a lot of herbs and be a bit sour.



  • half a pot beef stock
  • cooked beef, Cut into bite sized pieces
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 celery stalks, chopped
  • 1 sm. chili pepper, chopped
  • 1 can chick peas
  • 1 batch fresh coriander, chopped
  • 1 batch fresh parsley, chopped
  • 1 batch fresh mint, chopped
  • 1 can diced tomatoes
  • 2 jars sorrel
  • ½ tsp. dry coriander
  • ½ tsp. cumin
  • ½ tsp. black pepper
  • 1T. sugar
  • salt to taste


  1. Fill half a pot with the beef stock. Chop all of the ingredients that need to be chopped except for the greens. Bring to a boil and turn down to simmer. Add the vegetables and the chick peas to the stock. Cut the beef, add it to the stock. Simmer for 10 minutes. Add the tomatoes and sorrel. (If you don’t have sorrel, put in the spinach and squeeze half a lemon and put it in the pot). Simmer for 10 more minutes.
  2. Chop and add all the greens.
  3. Add the dry spices and sugar; let simmer for 5 more minutes.
  4. Season with salt and pepper. Turn off and let sit for 10-15 minutes before serving.

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