Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa)

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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.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: Eastern European, European, Polish

Keyword: Polish Sorrel Soup, Sorrel soup, Zupa szczawiowa

Servings:

Calories: 342kcal

Ingredients

64 oz Vegetable stock
4 Potatoes Medium dice
3 Carrots Small dice
1 lbs Sorrel Fresh
1 Onion Small dice
2 tbsp Butter Or olive oil
4 cloves Garlic Minced
1 cup Sour cream
2 tbsp Dill Fresh and chopped
1 tbs Onion powder
1 Bay leaves
Salt and pepper To taste
6 Eggs Hard-boiled or more if you want more

Instructions

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.
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.
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.
Hard Boiled Eggs: You will add them at the end for serving.
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.
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.

Nutrition