Zupa Szczawiowa – Polish Sorrel Soup

Zupa Szczawiowa (sorrel soup) is a popular Polish recipe in the springtime when sorrel is at its most tender. Sorrel soup is made in many different ways. This is just one variation.

Zupa Szczawiowa - Polish Sorrel Soup
Prep time: 
Cook time: 
Total time: 
  • 1 large carrot, peeled and sliced
  • 1 bunch fresh parsley
  • 1 bay leaf
  • 3 medium potatoes, peeled and cubed
  • 1 chicken or vegetable stock cube
  • 225 g fresh sorrel, washed, stemmed and chopped
  • 1 tablespoon butter
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • salt and pepper, to taste
  • chopped fresh dill or parsley
  • 2 hard-cooked eggs cut into quarters
  1. In a large saucepan or Dutch oven, place 6 cups cold water, carrots and parsley. Bring to a boil and add bay leaf, potatoes and boullion cube. Bring back to a boil, reduce heat and simmer until vegetables are tender.
  2. 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. Fork blend sour cream with flour and temper with a few ladles of hot soup. Transfer tempered sour cream to soup, stir well and simmer until thickened and just under the boiling point. Adjust seasonings.
  3. Portion soup into heated bowls and garnish with chopped dill or parsley and egg quarters.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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