Polish sorrel soup, country style
4 servings
60 minutes
Polish sorrel soup is a true culinary legend of Polish cuisine where simplicity meets rich flavor. This soup, favored by villagers, has long been considered a spring gift when sorrel comes to life after winter's chill. Its refreshing sour taste harmonizes with the creamy texture of potatoes and sour cream, while eggs add tenderness and nutrition. It is made with meat broth, giving it depth of flavor, and beaten eggs poured in a thin stream create a velvety consistency. Served with quarters of boiled eggs, it transforms into a hearty dish that warms the soul. This soup is perfect for a spring lunch, delighting with freshness and lightness.
1
Wash the sorrel, remove the tough stems, and chop finely.
- Sorrel: 300 g
2
Boil the potatoes in their skins, cool them down, peel and grate them, add sour cream and mix.
- Potato: 2 pieces
- Sour cream 20% fat: 2 tablespoons
3
Beat two eggs. Boil the others hard.
- Chicken egg: 6 pieces
- Chicken egg: 6 pieces
4
Boil the broth.
- Meat broth: 1.5 l
5
Add sorrel to the boiling broth, add potatoes with sour cream, and mix well to avoid lumps. Bring to a boil again.
- Sorrel: 300 g
- Potato: 2 pieces
- Sour cream 20% fat: 2 tablespoons
6
Stir the soup and, while constantly stirring, pour in the beaten eggs in a thin stream.
7
Salt, pepper, bring to a boil again. Remove from heat and let steep for 10-15 minutes.
- Salt: pinch
- Ground black pepper: to taste
8
Serve with quartered eggs.
- Chicken egg: 6 pieces
