Polish Sorrel Soup (Zupa Szczawiowa)
This bright and tangy soup is a taste of spring in Poland. Sorrel, a leafy green with a lemony flavor, is the star of the show.
Ingredients:
- 2 liters (8 cups) chicken stock
- 6-7 potatoes, peeled and cubed
- 1 jar (around 500g) chopped sorrel or 2 bunches fresh sorrel, washed and chopped
- ½ cup heavy cream
- Salt and freshly ground black pepper
- 1 tablespoon flour (optional, for thickening)
- 4 hard-boiled eggs, chopped (for garnish)
- 1 tablespoon butter
- 1 medium onion, finely diced
- 1 medium carrot, peeled and finely diced (optional)
- 1 small celery root (around 40g), peeled and finely diced (optional)
- 1 bay leaf
- Chopped fresh parsley (for garnish)
Cooking Guide:
-
Sauté the aromatics (optional): In a large pot, heat butter over medium heat. Add onion, carrot, and celery root (if using) and cook until softened, about 5 minutes.
-
Simmer the base: Add potatoes, half of the chicken stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
-
Add sorrel: Stir in chopped sorrel and cook for another 5 minutes, or until wilted. Season with salt and pepper to taste.
-
Creamy touch (optional): In a small bowl, whisk together heavy cream and flour (if using) until smooth. Slowly stir the cream mixture into the soup and cook for a further minute, until slightly thickened.
-
Serve and enjoy: Remove bay leaf. Ladle soup into bowls and garnish with chopped hard-boiled eggs and fresh parsley.
Tips:
- Sorrel variations: Fresh sorrel is ideal, but jarred chopped sorrel can be a good substitute. You might need to adjust the cooking time slightly, as jarred sorrel may be pre-cooked.
- Taming the tang: Sorrel can have a strong, lemony flavor. If you find it too tart, add a pinch of sugar or a tablespoon of milk to balance it out.
- Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of stock or water if needed to thin the consistency.
- Creamy or not? This recipe offers both options for a richer or lighter soup. Choose what suits your preference.
- Hearty additions: For a more substantial meal, consider adding cooked chicken or sausage to the soup.
- Spring additions: If fresh spring vegetables are available, you can add chopped asparagus, green peas, or peashoots along with the sorrel.
- Serve with: This soup pairs well with crusty bread or rye bread rolls.
Must Tried Recipes :
