Polish Sorrel Soup

Name: Polish Sorrel Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Eastern European,Polish
Ingredients: 6 cups cold water; 1 large carrot, peeled and sliced; 1 bunch fresh parsley; 3 medium potatoes, peeled and cubed; 1 bouillon cube, chicken or vegetable; or 1 tablespoon Vegeta; 1 bay leaf; 1 tablespoon unsalted butter; 1/2 pound fresh sorrel, washed, stemmed as for spinach, and chopped; 1 cup sour cream; 1 tablespoon all-purpose flour; Salt, to taste; Freshly ground black pepper, to taste; Fresh dill, or parsley, chopped, for garnish; 2 hard-boiled eggs, cut into quarters

A creamy Polish sorrel soup, commonly enjoyed in spring, is enriched with tender sorrel and traditionally served with hard-cooked eggs.

⭐ 4.3 (106 reviews) Prep: 20 minCook: 45 minTotal: 65 minYields: 6 servings

Category Tags:

Side Dish Appetizer Lunch Soup

Cuisine Tags:

Eastern European Polish

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

In a large pot, bring water to a boil with carrot and parsley.
Add potatoes, a bouillon cube, and bay leaf; simmer until vegetables are tender.
Separately, melt butter and sauté sorrel for 10 minutes; stir into the soup.
Remove the bay leaf.
Whisk sour cream and flour; temper with hot soup, then stir into the pot.
Season with salt and pepper; simmer until thickened and just under boiling.
Serve garnished with dill or parsley and hard-boiled egg.

Nutritional Info (per serving)

Calories: 218 kcal

Carbohydrate: 24 g

Cholesterol: 90 mg

Fiber: 3 g

Protein: 7 g

Saturated Fat: 6 g

Sodium: 241 mg

Sugar: 3 g

Fat: 11 g

Unsaturated Fat: 0 g