Sorrel Soup (Ciorbă de Ștevie) — Orthodox Lent Recipe
Quick Overview
| Dish | Sorrel Soup (Ciorbă de Ștevie) |
| Fasting Classification | Nistisimo (With Oil) |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings | 3-4 |
The sorrel soup, known as Ciorbă de Ștevie in Romanian, brings a distinctly Eastern European character to the Orthodox Lenten table. This tangy, light soup is a springtime treasure in Romania, Moldova, and other countries where the Romanian Orthodox tradition flourishes. Its sharp, lemony flavor sets it apart from the heavier legume-based soups, offering a refreshing change during the weeks of Great Lent.
Sorrel has been foraged and cultivated across Eastern Europe for centuries, and its natural sourness made it a prized ingredient for Lenten cooking long before lemons were widely available in the region. Combined with a handful of rice for body and aromatic vegetables for depth, this soup captures the resourcefulness and ingenuity of Orthodox fasting cuisine.
If fresh sorrel is available at your local farmers' market or Eastern European grocery store, this recipe is a must-try. The bright, tart broth is incredibly revitalizing — a bowl of this soup during Lent feels like a celebration of spring and spiritual renewal all at once.
Ingredients
- 200g fresh sorrel leaves, chopped
- 1 carrot, diced
- 1 onion, chopped
- 2 tbsp rice
- 2 tbsp olive oil
- 1.5 litres water
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
How to Cook
- Cook onion and carrot in olive oil until soft.
- Pour in water and bring to a boil.
- Stir in rice and simmer for 10 minutes.
- Mix in chopped sorrel and cook for 5 more minutes.
- Season with salt, pepper, and lemon juice.
Tips & Variations
This Romanian-style sour soup is a beloved Lenten tradition in Eastern Europe. If you can't find fresh sorrel, substitute with spinach and extra lemon juice for the tangy flavor.
Spiritual Connection
"Taste and see that the Lord is good; blessed is the one who takes refuge in him." — Psalm 34:8
The Psalmist invites us to experience God's goodness directly — to taste it. Every Lenten meal prepared with intention and gratitude becomes an opportunity to encounter the divine. As you savor the bright tang of this sorrel soup, let it awaken your senses to God's presence. Explore the Psalms and more in the Orthodox Bible App.
Deepen Your Lenten Journey
Read daily Scripture, follow the fasting calendar, and explore Orthodox prayers with the free Orthodox Bible App.
Related Recipes
Frequently Asked Questions
What is sorrel and where can I find it?
Sorrel is a leafy green herb with a distinctively sour, lemony flavor. It grows wild in many parts of Europe and is cultivated in home gardens. You can find fresh sorrel at farmers' markets, specialty grocery stores, or Eastern European food shops. It is most commonly available in spring and early summer. If you cannot find it fresh, some stores carry frozen sorrel.
Can I substitute spinach for sorrel?
Yes, spinach is the most common substitute for sorrel. Since spinach lacks sorrel's characteristic tartness, add extra lemon juice (juice of 2 lemons instead of 1) to replicate the sour flavor. You can also mix spinach with a small amount of lemon zest for added brightness. The color and texture will be similar, though the flavor will not be identical.
Is this soup common during Romanian Orthodox Lent?
Absolutely! Ciorbă de ștevie is one of the most beloved Lenten soups in Romanian Orthodox tradition. Romania has a rich culture of sour soups (ciorbă), and the sorrel variety is especially popular during spring fasting periods when fresh sorrel is in season. Many Romanian families consider it an essential part of their Great Lent menu.