Sorrel Soup Polish Style


This classic Polish recipe for sorrel soup /zupa szczawiowa (ZOO-pah shchtah-vee-YOH-vah) is delicious and mega healthy. It can be served warm or cold with a hard-boiled egg, a slice of rye bread garnished with sour cream, chopped dill or parsley. You will for sure enjoy it. Try it especially when the sorrel is in season.




6 cups cold water

1 large carrot (peeled and sliced)

1 bunch fresh parsley

1 bay leaf

3 medium potatoes (peeled and cubed)1 bouillon cube (chicken or vegetable; or 1 tablespoon Vegeta)

1 tablespoon butter

1/2 pound fresh sorrel (washed, stemmed as for spinach and chopped)

1 cup sour cream

1 tablespoon all-purpose flour

Salt (to taste)

Freshly ground black pepper (to taste)

Fresh dill (or parsley, chopped)

2 hard-boiled (cut into quarters)

Steps to Make It

In a large saucepan or Dutch oven, place 6 cups cold water, carrots, and parsley and bring to a boil. Add bay leaf, potatoes, and bouillon cube and bring back to a boil, reduce heat, and simmer until vegetables are tender. In a large skillet, melt butter and sauté sorrel for 10 minutes. Transfer to the soup and bring to a boil. Reduce heat. Remove bay leaf. In a heatproof bowl or measuring cup, fork-blend sour cream with flour and temper with a few ladles of hot soup, whisking constantly until smooth. Transfer tempered sour cream-flour mixture to the soup, stir well, and simmer until thickened and just under the boiling point. Adjust seasonings.

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