Frankly speaking, I have no idea when the season is for sorrel in Russia, but I know for sure that there is no such season in America at all.

It is simply not grown here, and in the eyes of Russian immigrants, it is a terrific “contraband”.

One day I finally found and bought myself a “bouquet” of wonderful and fresh sorrel.

And I thought to myself, “why not come up with a soup based on it?”

All oxalic acid based soups that I’ve eaten usually consist of potatoes, water, sorrel, and eggs.

In a word, skillful chefs combined subtle and sour flavors.

Not so bad, right? But I, as always, want something more than just potatoes and water, so I came up with a sweet and sour soup, combining sorrel, vegetables, and sweet pepper with green peas.

It’s incredibly delicious and unusual! I promise that you will like it!

Ready? Set? Let’s go cooking!

We will need: (3 servings)

2 1/2 cups (750 ml.) vegetable broth or water

A large bunch of sorrel (you can use frozen)

1 zucchini

1/2 onion

1/4 colored sweet pepper

3 tbsp. green peas (I use frozen)

1/2 tsp fennel seeds

Black pepper and salt to taste

Olive oil for frying

Cut all the vegetables into cubes. Make the zucchini a little larger than the rest, because they boil quickly. Fry the vegetables in a saucepan for a few minutes, or until the onion is clear. I do everything in the one saucepan since I’m too lazy to wash a frying pan afterward, hee-hee, but you can do everything “according to the rules” and fry the vegetables in a frying pan, and then transfer them to a saucepan if you like.