Polish Sorrel Soup
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
Polish Sorrel Soup
In a large saucepan or Dutch oven, add the cold water, carrot, and parsley and bring to a boil over high heat, covered.
Add the potatoes, bouillon cube, and bay leaf and bring back to a boil. Reduce the heat to medium and simmer until the vegetables are tender.
In a large skillet, melt the butter and sauté the sorrel for 10 minutes.
Transfer to the soup and bring to a boil. Reduce the heat and remove the bay leaf.
In a heatproof bowl or measuring cup, use a fork to blend the sour cream with the flour.
Temper by adding a few ladles of hot soup, whisking constantly until smooth.
Transfer tempered sour cream and flour mixture to the soup pot, stir well. Season with salt and pepper.
Simmer until thickened and just under the boiling point. Taste and adjust the seasonings.
Recipe Variations
Add a mound of mashed potatoes to a plate or bowl, create a well in the middle and place the soup in it.
Include some slices of kielbasa in the soup, if not vegetarian.
Other Variations
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 that can be eaten hot or cold, and it's a good candidate for Passover.
Polish spring beet soup is known as botwinka. It is made with young spring beets and their green tops, which have a spinach-kale flavor.
In addition to being a taste sensation, the soup is packed with antioxidants along with vitamins A and C.
How to Store and Freeze
This soup can be kept in an airtight container in the refrigerator for up to three days.
Sorrel soup can be frozen for two to three months in a freezer-safe container or bag.
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
Polish Sorrel Soup
In a large saucepan or Dutch oven, add the cold water, carrot, and parsley and bring to a boil over high heat, covered.
Add the potatoes, bouillon cube, and bay leaf and bring back to a boil. Reduce the heat to medium and simmer until the vegetables are tender.
In a large skillet, melt the butter and sauté the sorrel for 10 minutes.
Transfer to the soup and bring to a boil. Reduce the heat and remove the bay leaf.
In a heatproof bowl or measuring cup, use a fork to blend the sour cream with the flour.
Temper by adding a few ladles of hot soup, whisking constantly until smooth.
Transfer tempered sour cream and flour mixture to the soup pot, stir well. Season with salt and pepper.
Simmer until thickened and just under the boiling point. Taste and adjust the seasonings.
Recipe Variations
Add a mound of mashed potatoes to a plate or bowl, create a well in the middle and place the soup in it.
Include some slices of kielbasa in the soup, if not vegetarian.
Other Variations
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 that can be eaten hot or cold, and it's a good candidate for Passover.
Polish spring beet soup is known as botwinka. It is made with young spring beets and their green tops, which have a spinach-kale flavor.
In addition to being a taste sensation, the soup is packed with antioxidants along with vitamins A and C.
How to Store and Freeze
This soup can be kept in an airtight container in the refrigerator for up to three days.
Sorrel soup can be frozen for two to three months in a freezer-safe container or bag.