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.
Ingredients
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.