Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa)

Polish Sorrel Soup with hard boiled egg is one of my top five childhood favorites. It is refreshing but rich and light, made with simple ingredients and fresh sorrel from the farmer’s market.

Polish Sorrel Soup Recipe

Growing up, summers were a time of foraging adventures with my family. We would head out into the fields and forests, baskets in hand, searching for wild sorrel, berries, pine nuts and more. The sharp, tangy scent of the leaves would hit us as we carefully plucked them from the ground, knowing that soon they would be transformed into our favorite summer dish: sorrel soup. This was more than just gathering ingredients; it was a cherished family ritual. The excitement of finding the perfect sorrel patch, the laughter as we filled our baskets, and the anticipation of the tangy, refreshing soup that would soon grace our table made sorrel soup a beloved tradition in our home.

There’s something magical about the taste of a well-made sorrel soup, a dish that transports you to the heart of a Polish summer. For many, this tangy and refreshing soup is a nostalgic reminder of childhood, warm days spent in the countryside, and grandmothers who knew how to transform the simplest ingredients into something extraordinary.

When it comes to Polish cuisine, few dishes evoke the essence of summer as much as sorrel soup. Tis one of those polish soup recipies that will make you want to make more! This tangy soup has been a staple in Polish households for generations, offering a refreshing, comforting, and invigorating taste. For many Eastern Europeans, sorrel soup isn’t just a dish; it’s a memory, a taste of home, and an example of how simple ingredients can create something truly special.

In my own experience, sorrel soup was a summer ritual. My grandma would make it often, and it was always the perfect way to cool down on a warm day. The soup would be served with a slice of crusty bread, and sometimes, if we were lucky, a bit of smoked bacon would be added for extra flavor. The soup was always refreshing, with a tang that made your mouth water, and it was one of those dishes that just made you feel good.

A Traditional Polish Sorrel Soup Recipe

Sorrel soup recipes have been passed down through families for centuries, often appearing in Polish cookbooks as one of those old favorites that everyone loves. The base of the soup is made with fresh sorrel leaves, which give it that distinctive tart flavor thanks to their high oxalic acid content. Other essential ingredients include fresh parsley, fresh dill, and bay leaf, which add depth and aroma to the soup.

In traditional recipes, hard-boiled eggs or slices of kielbasa are often served with the soup for extra flavor and delicious creaminess. The cooking process is straightforward, whether you’re using a large saucepan or a Dutch oven, and it can easily be adapted to your taste.

Sorrel Soup: A Polish Classic

Sorrel, or szczaw in Polish, is a leafy green vegetable that has a distinctive tart flavor. It grows abundantly in Poland, especially in the summer when it’s at its freshest. For those who were raised in Poland, sorrel soup (zupa szczawiowa) is a dish that embodies the essence of summer—light, yet deeply flavorful, and always refreshing.

This soup is a staple in Polish cuisine, traditionally made with just a few ingredients: fresh sorrel leaves, potatoes, carrots, and a rich broth. Some variations include adding hard-boiled eggs or a dollop of sour cream, which balances the tartness of the sorrel. The result is a comforting and invigorating soup, perfect for a light lunch or a starter for dinner.

What Does Sorrel Taste Like?

Sorrel has a distinct, tangy taste with a sharp, lemony flavor. The tartness comes from oxalic acid, which is naturally present in the leaves. This bright, acidic flavor makes sorrel refreshing and a bit sour, somewhat similar to the taste of citrus. It’s often described as having a slightly grassy or herbal undertone, which complements its sourness. This unique flavor profile makes sorrel a popular ingredient in soups, sauces, and salads, where its tartness can balance richer or sweeter ingredients.

Making Sorrel Soup at Home

Making sorrel soup at home is simple and doesn’t require many ingredients. The key is to use fresh sorrel, which can be found at farmers’ markets or grown in your garden. You can also find it in health food stores such as Whole Foods.

Ingredients You’ll Need For Polish Sorrel Soup

To make this sorrel soup recipe, you’ll need the following:

Sorrel: The star of the dish, sorrel leaves bring a vibrant green color and an intense, lemony tang that gives the soup its signature flavor.

Onion: Softened in butter, onions add a subtle sweetness and depth, balancing the tartness of the sorrel.

Vegetable stock: This forms the base of the soup, providing a rich, savory foundation that enhances the natural flavors of the vegetables.

Potatoes: Hearty and filling, potatoes add substance to the soup, giving it a comforting, satisfying texture.

Hard-boiled eggs: Sliced and added just before serving, the eggs introduce a creamy richness that complements the tangy sorrel.

Carrots: Their natural sweetness contrasts beautifully with the sourness of the sorrel, adding color and a delicate flavor to the mix.

Butter: Butter is used to sauté the onions and carrots, and it infuses the soup with a subtle, velvety richness.

Parsley: Fresh parsley adds a bright, herbal note, enhancing the overall freshness of the soup.

Dill: A classic addition in many Polish dishes, dill brings a unique, slightly sweet anise flavor that pairs perfectly with the sorrel and other herbs. Optionally, slices of kielbasa for serving.

Sour cream: A dollop of sour cream stirred into the soup just before serving adds a creamy, tangy richness that perfectly balances the sharpness of the sorrel. It gives the soup a velvety texture and a touch of indulgence.

How to Make Sorrel Soup

1. Preparation: Start by washing your fresh sorrel leaves thoroughly. If you have narrow-leaved dock or spinach dock, these can also be used as substitutes. Chop the sorrel and set it aside.
2. Cooking: In a large saucepan or Dutch oven, brown diced onion with garlic and butter. Add cold water or vegetable stock and bring to a boiling point over high heat. Add the bouillon cube, bay leaf, and fresh parsley. Add diced carrots and potatoes; reduce the heat to medium and simmer for about 25 minutes to infuse the flavors.
3. Adding Sorrel: Add the chopped sorrel to the soup pot, stirring until it wilts. The sorrel will quickly turn the soup a vibrant green, giving it that characteristic green soup look.
4. Hard Boiled Eggs: You will add them at the end for serving.
5. Finishing Touches: Mix in sour cream or as the soup simmers; you can add a beaten egg if you like, giving the soup a slightly thicker consistency. Continue cooking on low heat until all the flavors meld together. Just before the end of cooking, stir in some lemon juice to enhance the tanginess.
6. Serving: Serve the soup hot, garnished with slices of hard-boiled egg and a dollop of sour cream for extra flavor. Ladle the soup into serving dishes and enjoy it with a slice of crusty bread.

Different Ways to Enjoy Polish Sorrel Soup Recipe

Sorrel soup can be enjoyed in various ways. While the traditional Polish recipe is always a winner, some prefer to add a twist by incorporating slices of kielbasa or serving it cold on hot summer days. This sour soup is perfect for experimenting with new recipes, whether you’re adding a lazy way twist by using frozen sorrel or modernizing it with a plant-based cream alternative.

How To Serve Schav Soup

To serve sorrel soup, ladle it into bowls while it’s still hot, allowing the steam to carry the soup’s fresh, tangy aroma. Top each bowl with a slice or two of hard-boiled egg, which adds a lovely creamy contrast to the bright, acidic sorrel. Finish with a generous dollop of sour cream, swirling it gently into the soup for a rich, velvety texture.

For an added touch, sprinkle some freshly chopped parsley and dill over the top, enhancing the soup’s herbal notes. Serve the soup with a slice of crusty bread on the side, perfect for soaking up every last bit of the flavorful broth. This combination makes for a satisfying, comforting meal that’s both hearty and refreshing.

Storing and Freezing Sorrel Soup

Sorrel soup stores well, making it a convenient dish to prepare ahead of time. You can store it in an airtight container in the refrigerator for up to 3 days. Pour the soup into a freezer-safe container and freeze it for longer storage. When ready to serve, simply thaw the soup gently on low heat to retain its flavors.

What is Sorrel Good For?

Sorrel is not only a flavorful addition to various dishes but also offers several health benefits:

1. Rich in Nutrients: Sorrel is a good source of vitamins A and C, which are essential for immune function, skin health, and vision. It also contains important minerals like potassium, magnesium, and iron.
2. Digestive Health: The natural acidity of sorrel can help stimulate digestion. It is often used in traditional medicine to aid in relieving indigestion and bloating.
3. Anti-inflammatory Properties: Sorrel contains antioxidants, including flavonoids, that have anti-inflammatory effects, which may help reduce inflammation and support overall health.
4. Supports Immune Function: The high vitamin C content in sorrel helps boost the immune system, protecting against common colds and infections.
5. Heart Health: Sorrel’s potassium content is beneficial for heart health, as it helps regulate blood pressure and supports healthy heart function.
6. Weight Management: Low in calories and high in fiber, sorrel is a great addition to a weight-conscious diet. It can help keep you feeling full while providing essential nutrients.
7. Skin Health: The antioxidants in sorrel, particularly vitamin C, contribute to healthy skin by protecting it from oxidative stress and promoting collagen production.
8. Detoxification: Sorrel is known for its diuretic properties, helping to flush out toxins from the body and support kidney function.
9. Bone Health: The presence of vitamin K in sorrel contributes to bone health by supporting calcium absorption and bone mineralization.

Whether you’re exploring family recipes or looking for new ones, this soup recipe with sorrel offers something for everyone. Its slight tang, eclectic mixture of ingredients, and versatility make it a favorite among those who enjoy traditional Eastern European cuisine. Serve it in tea plates for a nostalgic touch or modern serving dishes for a fresh look—this soup is sure to become one of your go-to recipes.

From shchavelya sup, schav soup, shchavel borscht (green borscht), to zupa szczawiowa, this tangy soup is more than just a meal—it’s a connection to the past, a celebration of summer, and a delightful dish that continues to win hearts in the 21st century. This soup is one of the best sorrel recipes you can make!

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