Sorrel soup

Image credit:

At first glance, skabenu soup looks very similar to a hearty Japanese ramen dish (without the noodles). And that’s actually not far from the truth. It is a Latvian soup made from beef broth, sliced pork, barley, onions, potatoes and a hard-boiled egg. The bubbling broth, with meat and eggs visible on top, is definitely reminiscent of ramen.


  • 4 medium carrots
  • 2 celery stalks
  • 4 medium potatoes
  • 100-120 g barley groats
  • 1 bay leaf
  • 1 l vegetable or meat stock
  • 1 l+ hot water
  • 350 g smoked breast, rare, leaner and better quality
  • 1 medium onion
  • 1 large handful of parsley leaves
  • 150-180 g sorrel

Serving: boiled egg, sour cream.


Place the peeled and cut carrots, potatoes and celery stalks in a large pot. I cut the carrots and celery stalks into quite small cubes. Add the grits, rinsed in several waters, the bay leaf, the skin cut from the cowpea, cover with hot stock and water and boil for about 30 minutes.
In the meantime, chop the cauliflower quite small, chop the onion and parsley leaves. Fry everything in a little oil and add to the soup after it has boiled for 30 minutes and cook for a further 15 minutes.
Wash and drain the sorrel and cut into large pieces. When the soup is ready, remove the bay leaf and skin, taste, add more hot water, salt and pepper to taste if necessary, stir in the sorrel and remove from the heat.
Put the lid on and leave to infuse for at least 15 minutes. Serve with a boiled egg. Can also be served with sour cream.