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History of the dish
Eastern Europe
- Origin
- Eastern Europe
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Sorrel soup is made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel.
Excerpt from the Wikipedia article “Sorrel soup” · version used · CC BY-SA 4.0
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