Sourgrass Tortilla 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

Embark on a culinary journey with this vibrant and colourful dish that tantalizes the taste buds with its spicy kick and refreshing citrusy notes. This Mexican-inspired soup features tender shreds of chicken, creamy avocado, and crispy tortilla strips, all bathed in a rich and aromatic broth infused with the bright tang of sourgrass.

Each spoonful is bursting with the bold heat of chili peppers, the creamy richness of avocado, and the zesty freshness of sourgrass. Enjoyed as a satisfying meal on its own or served as a festive appetizer at your next gathering, Sourgrass Tortilla Soup is sure to ignite your senses and leave you craving more.

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 lb (450g) beef stew meat, cut into chunks

  • 1/2 cup pearl barley

  • 6 cups beef broth

  • 1 cup chopped sourgrass leaves

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Chopped fresh parsley for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

  2. Add minced garlic and diced jalapeño, and cook for an additional 1-2 minutes until fragrant.

  3. Stir in ground cumin and chili powder, and cook for another minute to toast the spices.

  4. Pour in chicken broth, shredded cooked chicken, chopped sourgrass leaves, and diced tomatoes with their juices. Season with salt and pepper to taste.

  5. Bring the soup to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.

  6. Meanwhile, preheat the oven to 375°F (190°C). Place tortilla strips on a baking sheet and bake for 10-12 minutes until crispy.

  7. Taste and adjust seasoning if necessary.

  8. Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, and fresh cilantro leaves.

  9. Serve hot, with lime wedges on the side.

  10. Notes:

    For extra heat, you can leave the seeds in the jalapeño or add a pinch of cayenne pepper to the soup.

    Customize the toppings to your liking by adding shredded cheese, sour cream, or diced red onions.

    You can adjust the consistency of the soup by adding more broth.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado