Sourgrass Chicken and Dumplings Soup
Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.
Identifying Sourgrass
Recognizing sourgrass is straightforward if you know its key characteristics:
Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.
Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.
Stems: Its stems are often reddish and succulent, adding to its distinctive look.
Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.
About the Recipe
Savor the nostalgic comfort of this heartwarming dish that combines tender chicken, fluffy dumplings, and the bright tang of sourgrass in a soul-soothing broth. This classic soup is a beloved staple of home-cooked meals, offering a symphony of flavors and textures that evoke memories of cozy gatherings and cherished family traditions.
Each spoonful contains a delicious medley of savory chicken, pillowy dumplings, and refreshing sourgrass, creating a comforting embrace that warms the body and lifts the spirits. Enjoyed on a cold winter's day or as a comforting remedy for the soul, Sourgrass Chicken and Dumplings Soup is sure to nourish both body and soul with its hearty goodness and timeless appeal.
Ingredients:
For the Soup:
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded or diced
1 cup chopped sourgrass leaves
Salt and pepper to taste
For the Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons unsalted butter, melted
Instructions:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.
Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in chicken broth and bring to a simmer.
Stir in cooked chicken and chopped sourgrass leaves. Season with salt and pepper to taste.
In a separate bowl, prepare the dumpling dough by combining flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms.
Drop spoonfuls of the dumpling dough into the simmering soup, making sure to space them evenly.
Cover the pot and let the soup simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy.
Taste and adjust seasoning if necessary.
Ladle the sourgrass chicken and dumplings soup into bowls and serve hot.
Notes:
Be careful not to overmix the dumpling dough, as this can result in dense and tough dumplings.
You can adjust the consistency of the soup by adding more broth.
Join Our Foraging Classes & Explore More
Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.
Join our foraging class and consider buying the book for further inspiration!