Polish Sorrel Soup

Summary

Servings: 
6
Prep time: 
20 minutes
Cooking time: 
45 minutes

Description

This Polish recipe for 'zupa szczawiowa' can be made in many different ways. This is just one variation. Fresh parsley adds extra flavor, potatoes give the soup some heft, and sour cream adds delicious creaminess and a slight tang.

Ingredients

  • 1.5 L cold water
  • 1 large carrot, peeled and sliced
  • 1 bunch fresh parsley
  • 3 medium potatoes, peeled and cubed
  • 1 bouillon cube, chicken or vegetable
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 225g fresh sorrel, washed, stemmed as for spinach, and chopped
  • 240g sour cream
  • 1 tablespoon all-purpose flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh dill, or parsley, chopped, for garnish
  • 2 hard-boiled eggs, cut into quarters

Instructions

  1. In a large saucepan or Dutch oven, add the cold water, carrot, and parsley and bring to a boil over high heat, covered.
  2. Add the potatoes, bouillon cube, and bay leaf and bring back to a boil. Reduce the heat to medium and simmer until the vegetables are tender.
  3. In a large skillet, melt the butter and sauté the sorrel for 10 minutes.
  4. Transfer to the soup and bring to a boil. Reduce the heat and remove the bay leaf.
  5. In a heatproof bowl or measuring cup, use a fork to blend the sour cream with the flour.
  6. Temper by adding a few ladles of hot soup, whisking constantly until smooth.
  7. Transfer tempered sour cream and flour mixture to the soup pot, stir well. Season with salt and pepper.
  8. Simmer until thickened and just under the boiling point. Taste and adjust the seasonings.
  9. Portion the soup into heated bowls and garnish with chopped dill or parsley and hard-boiled egg quarters.

Notes

Variations: 

  • Add a mound of mashed potatoes to a plate or bowl, create a well in the middle and place the soup in it.
  • Include some slices of kielbasa in the soup

This soup can be kept in an airtight container in the refrigerator for up to three days.

Sorrel soup can be frozen for two to three months in a freezer-safe container or bag.

Ingredients: 
Photo Credit: Jonny Hughes @jonny2love
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