This Polish recipe for sorrel soup or zupa szczawiowa (ZOO-pah shchtah-vee-YOH-vah) can be made in many different ways. This is just one variation.
Throughout Eastern Europe, sorrel is both domesticated and grown wild and spring is the best time to pick the young, tender leaves. Sorrel finds its way into soups, sauces (especially with salmon), stuffings and, when young and tender, it is eaten raw in salads like baby spinach.
Sorrel is high in vitamin A and contains some calcium, phosphorus, potassium, magnesium and vitamin C.
- 6 cups cold water
- 1 large peeled and sliced carrot
- 1 bunch fresh parsley
- 1 bay leaf
- 3 peeled and cubed medium potatoes
- 1 chicken or vegetable bouillon cube or 1 tablespoon Vegeta
- 1 tablespoon butter
- 1/2 pound fresh sorrel (washed, stemmed as for spinach and chopped)
- 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
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 bouillon cube. Bring back to a boil, reduce heat and simmer until vegetables are tender.
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.
In a heatproof bowl or measuring cup, fork blend sour cream with flour and temper with a few ladles of hot soup, whisking constantly until smooth.
Transfer tempered sour cream-flour mixture to soup, stir well and simmer until thickened and just under the boiling point. Adjust seasonings.
Portion soup into heated bowls and garnish with chopped dill or parsley and egg quarters.
Another Sorrel Soup Recipe
In Russia and Ukraine, sorrel soup is known as shchavelya sup but is more commonly just called schav. This recipe for schav borscht is a Jewish version which can be eaten hot or cold, and it's a good candidate for Passover.
Spring Vegetable Recipe
Polish spring beet soup is known as botwinka. It is made with young, spring beets and their green tops that have a spinach-kale flavor. In addition to being a taste sensation, the soup is packed with antioxidants along with vitamins A and C.