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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.

SORREL SOUP POLISH STYLE

 

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.

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