Blog: Cucina

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Semolina Dumplings + Sour Sorrel Soup

Images: Sebastian Conrad

Images: Sebastian Conrad

September: The prefect start into the season of hearty comfort dishes and warm cozy blankets with lit candles. But here at H hearty does not immediately mean heavy. There is a way of making a soup light as a feather infused with sour notes from its main star: sorrel completed by rich semolina dumplings and a topping of roasted sunflower seeds.

This is how autumn can be celebrated with easy and still a light sensibility of summer

Takes ~ 40 to 60 minutes | Serves 3 to 4


1 egg
35g unsalted butter (room temperature) + 15-20g for the soup
400ml water
2 ts vegetable stock (either in cubes or powder
85g semolina flour

1 bunch of Sorrel-Leaves (put some aside 5-7 as well as few finely chopped leaves)
200ml water
200ml single Cream
2tbs vegetable stock or 1/2 a cube
1 handful of ice cubes
100g sunflower seeds

Be aware that a mixer is needed that is capable of processing ice cubes.
(otherwise just let the soup cool naturally)


Bring the water to boil in a large pot and add the vegetable stock to your liking - because some like it saltier. However here two cubes were used (roughly 2 tablespoons).
(Fancy a home-made version? Stay tuned for a power broth recipe)

In a bowl mix the butter and the egg with a fork.
Add the semolina and create a paste-like mixture (just like in the image above)
Let it rest for 10minutes.

Taking two spoons portion and shape the mixture into small quenelles and immediately submerge in the boiling vegetable broth. Once all the mixture has been shaped and transferred let the dumplings cook for 20 minutes then reduce the heat to a small flame and let them rest in the hot broth for another 5 minutes.

To keep them hot they can stay in the broth after cooking.

Sorrel Soup

Whilst the dumplings are cooking wash the sorrel, put some leaves aside (5-7) and chop the stalks into small pieces.
Add the butter to a pan and let it melt. Place the cut stalks into the butter and let them slowly soften with medium heat for about five minutes.
Roughly chop the rest of the sorrel setting some aside fro dressing adding the remaining to the stalks afterwards. Let them all soften for another five minutes.

Add the water and stock to the softened sorrel leaves and let it simmer for ten to fifteen minutes under small to medium heat. Pull away from the heat and pour in the cream whilst stirring.
Let it simmer slightly for another five to ten minutes
Season with salt and pepper and let it cool a little before moving on.

In a mixer add the soup, the ice cubes as well as the leaves that were put aside and mix thoroughly. This will give the soup the silky texture as well as refreshen the abundant green hue.
(Skip the step if you don´t have a mixer that is capable of processing ice and let it naturally cool down to room-temperature)


Roast off the sunflower seeds in a pan without fat until golden brown then let them cool on a plate.


Place two generous serving spoons full of room-temperature sorell soup into a wide soup bowl and add two to three dumplings per serving. Generously dress with roasted sunflower seeds and some chopped left-over sorrel as well as some fresh ground pepper.


The soup wont hold up long so make sure you prepare and eat it as fresh as possible.