What is Polish Sorrel Soup (Zupa Szczawiowa)?
Polish Sorrel Soup, known as Zupa Szczawiowa in Polish, is a light and tangy soup made from fresh sorrel leaves, potatoes, and often garnished with hardboiled eggs. The soup has a distinct sour taste due to the sorrel, a leafy green vegetable known for its tart flavor. This dish is traditionally made using homemade stock, which adds depth and richness to the soup.
Why I Love This Recipe
I love Polish Sorrel Soup because it’s a perfect representation of traditional Polish cuisine. The tangy flavor of sorrel is both refreshing and unique, making it a delightful change from more common soups.
This soup is also very nutritious and easy to make, making it a great option for a healthy and delicious meal. Plus, it’s a fantastic way to use up fresh sorrel if you have it growing in your garden or can find it at local markets.
Key Ingredients
- Sorrel Leaves: The star of the soup, providing its unique tangy flavor.
- Potatoes: Add body and texture to the soup.
- Homemade Stock: Chicken or vegetable stock works best, adding depth of flavor.
- Onion and Garlic: Essential aromatics that enhance the soup’s taste.
- Hardboiled Eggs: Traditional garnish that adds protein and texture.
- Butter and Flour: Used to create a light roux, thickening the soup slightly.
- Salt and Pepper: For seasoning.
How to Store?
Store leftover Polish Sorrel Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer to a freezer-safe container.
How to Serve?
Serve Polish Sorrel Soup hot, garnished with slices of hardboiled eggs and garlic croutons if desired. A dollop of sour cream can also be added for extra richness. This soup pairs well with a slice of fresh, crusty bread or a light salad on the side.
And if You enjoyed this recipe, I highly recommend trying out this delicious Polish Potato Soup!
Expert Tips
Choosing Sorrel: Look for fresh, vibrant green sorrel leaves without any wilting or yellowing. Fresh sorrel will have the best flavor.
Homemade Stock: Use homemade chicken or vegetable stock for the richest flavor. If using store-bought, choose a low-sodium option and adjust seasoning accordingly.
Proper Cooking: Avoid overcooking the sorrel leaves to maintain their vibrant color and fresh flavor. Add them towards the end of cooking.
Blending the Soup: For a smoother texture, use an immersion blender to blend the soup partially, leaving some chunks for texture.
Adjusting Thickness: If you prefer a thicker soup, increase the amount of potatoes or reduce the amount of stock slightly.
Variations and Substitutions
Vegetarian Version: Use vegetable stock instead of chicken stock and omit the eggs if desired.
Creamy Sorrel Soup: Add a splash of heavy cream or a dollop of sour cream to the soup for a richer, creamier texture.
Potato-Free: Omit the potatoes and use cauliflower or parsnips as a low-carb alternative.
Herb Variations: Add fresh dill or parsley for an extra layer of flavor.
Print
Polish Sorrel Soup (Zupa Szczawiowa)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Polish Sorrel Soup (Zupa Szczawiowa) is a traditional, tangy soup made with fresh sorrel leaves, potatoes, and garnished with hardboiled eggs. This refreshing soup is a staple in Polish cuisine and perfect for springtime meals.
Ingredients
- 4 cups fresh sorrel leaves, chopped
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper, to taste
- 2 hardboiled eggs, sliced for garnish
- Garlic croutons, for garnish (optional)
Instructions
- Prepare Ingredients: Wash and chop the sorrel leaves. Peel and dice the potatoes.
- Cook Aromatics: In a large pot, melt butter over medium heat. Add the onion and garlic, sauté until softened.
- Add Potatoes and Stock: Stir in the potatoes and pour in the stock. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
- Add Sorrel: Add the chopped sorrel leaves to the pot. Cook for an additional 5 minutes, until the sorrel is wilted.
- Thicken Soup: In a small bowl, mix flour with a bit of water to create a slurry. Stir into the soup to thicken.
- Season: Season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with slices of hardboiled eggs and garlic croutons if desired. Serve hot.
Notes
For a creamier texture, blend the soup partially with an immersion blender.
Adjust the thickness of the soup by adding more or less stock as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Polish
Nutrition
- Calories: 200
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 20g
- Protein: 8g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
Can I use dried sorrel for this soup?
Fresh sorrel is recommended for the best flavor, but dried sorrel can be used if fresh is unavailable. Adjust the quantity as dried sorrel is more concentrated.
How do I store sorrel?
Fresh sorrel can be stored in the refrigerator for up to a week. You can also freeze sorrel by blanching and storing it in freezer bags.
What does sorrel taste like?
Sorrel has a unique, tangy flavor similar to lemon or green apples, making it perfect for adding a refreshing taste to soups and salads.
Can I make this soup vegan?
Yes, simply use vegetable stock instead of chicken stock and omit the hardboiled eggs for a vegan version.
My favorite soup!
I love this soup. The problem is that sorrel is not sold here. Polish sorrel in a little jar is available. Can it be used?
Yes You can use it but i would recommend to try it before, because you might need to drain the brine if its too salty 🙂