My hubby, who is Jewish grew up eating this from a jar. He says he likes the home made version much better. Don't worry about using a whole clove of garlic, the flavour mellows as it cooks. Serve this soup cold. A dollop of sour cream goes well with this soup and you can double the recipe.
Sorrel has long green leaves and has a slight tart taste.
Combine 4 cups soup broth with the 4 cups of water in a big soup pot. Add in the chopped onion, garlic, cubed potato, turmeric or saffron, bay leaf, red pepper flakes and salt.
Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
With a stick blender puree everything in the pot. Bring back to a boil and add the sorrel leaves. Cook for another 3 minutes. Stir in the citrus juice and refrigerate for at least 3 hours or until completely chilled.
Serve with a dollop of sour cream, and a piece of crusty bread.