Recipe for: Fish soup with dumplings and sorrel - photo 1
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Recipe for: Fish soup with dumplings and sorrel

Pikantne Soups Regional Cuisine of Poland 50 min Medium 16 wyświetleń ~38.08 PLN - (0)
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Description

A traditional, slightly sour fish soup with a Polish touch - featuring fresh sorrel and homemade egg noodles. It originates from coastal and Masurian traditions, where fish broths were combined with sour herbs and simple dumplings. The dish has a clear, aromatic cod broth, sweet-earthy vegetables sautéed in butter, and delicate egg and flour noodles. The sorrel gives the soup a juicy, green color and a pleasant acidity that balances the fish. Serve hot, garnished with fresh dill and a slice of lemon. Perfect for a family dinner, Easter table, or a spring gathering when sorrel is in season.

Ingredients Used

Ingredients (20)

Servings:
4
  • Cod 400 g
  • Carrot 2.5 szt. (~200 g)
  • Leek 100 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Sorrel 150 g
  • Milk 200 ml
  • Wheat flour 120 g
  • Chicken egg 2 szt. (~120 g)
  • Water 1500 ml
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Parsley 100 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 13.3 szt. (~4 g)
  • Allspice (berries) 4 szt. (~4 g)
  • Dill 0.8 pęczek (~15 g)
  • ✨ Opcjonalne
  • Smoked salmon 100 g
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~38.08 PLN (9.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare the vegetables: peel and slice the carrot (200 g) and parsley (100 g) into rounds about 5 mm thick. Cut the leek (100 g) lengthwise, rinse, and slice into half-moons about 3-4 mm thick. Peel and dice the onion (150 g) into cubes about 8 mm. Crush the garlic (10 g) with a knife and chop finely.

Ingredients: Carrot, Parsley, Leek, Onion, Garlic
Use a cutting board and a sharp knife. Vegetables cut evenly cook evenly. If you don't have a grater, cut the slices thinner — they will soften faster.
2

In a large pot (preferably 3–4 l), melt the butter (30 g) over medium heat. Add the chopped vegetables and sauté for 5–7 minutes, stirring with a wooden spoon, until the vegetables soften and become slightly translucent, but do not brown. They should be soft to the touch and fragrant.

Ingredients: Butter, Carrot, Parsley, Leek, Onion, Garlic
Use a wide-bottomed pot so the vegetables fry evenly. Do not overheat the butter (do not let it brown too much).
3

Pour water (1500 ml) into a pot. Add bay leaf (4 g), allspice (4 g), and salt (5 g). Place the cod (400 g) with the skin and bones if you have them — this is the base of the broth. Bring to a gentle boil, skimming off the foam with a slotted spoon. Reduce the heat to low and cook for 20–25 minutes, until the fish is tender and easily flakes off the bone.

Ingredients: Water, Bay leaf, Salt, Cod
Use a slotted spoon to skim off the foam. The broth should be gently simmering, not boiling vigorously — too strong a boil will cloud the stock.
4

Turn off the heat, remove the cod using a slotted spoon onto a plate. Strain the broth through a sieve into a clean pot to get rid of bones and vegetable bits. Check with a sieve if there are any small bones in the removed cod, then flake the meat with a fork into small pieces.

Ingredients: Cod
For straining, use a fine sieve or cheesecloth over the sieve to ensure that small bones do not end up in the soup. Be careful when removing the hot fish.

Noodle dough

5

Prepare the batter for the dumplings: in a medium bowl, beat the eggs (120 g) with a fork, pour in the milk (200 ml) and mix well. In a separate bowl, sift the wheat flour (120 g), making a well in the center. Pour the egg-milk mixture into the well and quickly combine the ingredients with a whisk or fork until a smooth batter with the consistency of thick cream forms — without lumps. Set aside for 5–10 minutes to allow the flour to swell.

Ingredients: Milk, Wheat flour
Use a whisk or a mixer with a whisk attachment. If the batter is too thick, add 1–2 tablespoons of milk; if it's too runny, add 1–2 tablespoons of flour. The batter should flow from the spoon in one continuous stream.
6

Bring the filtered broth to a boil. Holding a spoon or ladle over the pot, pour the dough in a thin stream, moving the spoon back and forth to form small dumplings. Cook the dumplings for 2–3 minutes from the moment they float to the surface, until they are firm and ready. Remove with a slotted spoon after cooking.

Ingredients: Wheat flour, Milk
The best is a slotted spoon or a ladle with holes to form even portions. If the dumplings dissolve too quickly, reduce the amount of milk in the batter next time.

Finishing

7

Return the shredded cod meat to the hot broth and add the washed and chopped sorrel (150 g). Cook everything together for 2–3 minutes, until the sorrel wilts and the fish is heated through. Add lemon juice (30 g) and season with black pepper (2 g) and optionally salt to taste. If you are using smoked salmon (optional 100 g), add it now and heat for a maximum of 1 minute — it should only be warmed up.

Ingredients: Cod, sorrel, Lemon, Black pepper, Smoked salmon
Add the sorrel at the end of cooking — cooking it for too long will destroy its fresh, tangy flavor. Check the taste after adding lemon, as it may change the level of acidity.
8

Optionally spread the 18% cream (100 g) in a small amount of hot soup in a bowl (first dilute it with 1–2 tablespoons of hot broth), then add it to the pot, gently stirring to prevent the soup from curdling. Serve the soup hot, place a portion of dumplings on the plate, pour over the broth, sprinkle with fresh dill (15 g), and season with a slice of lemon next to the plate.

Ingredients: 18% cream, Dill, Wheat flour
If you don't want to use cream, you can skip it — the soup will be clearer and more tangy. Use a wooden spoon for stirring.

Serving

9

Serve the soup very hot in deep plates. You can add extra fresh dill and a thin slice of lemon on top. The dumplings should be soft, elastic, and not fall apart; the broth should be clear with a distinct aroma of fish and sorrel.

Ingredients: Dill, Lemon
Use deep plates with a diameter of about 22–24 cm. The soup tastes best right after preparation — the dumplings do not keep well for long.

Fun Fact

💡

In Polish tradition, spring sorrel soups were popular as a cleansing dish after winter — the acidity of sorrel stimulates the appetite and pairs well with fatty or smoked fish.

Best for

Wielkanoc Rodzinny obiad Wiosenne spotkanie

Tips

🍽️ Serving

Serve the soup very hot, and separately serve lemon slices and extra dill. If you like, provide a small plate with an extra spoon of sour cream — guests can season the soup to their taste. Fresh sourdough bread or light rolls pair well with the soup.

🥡 Storage

Store the soup in the refrigerator for up to 24 hours in a sealed container. The noodles may soften slightly — when reheating, warm them over low heat, adding a little water or broth to restore the consistency. Do not freeze soup containing cream (it may curdle).

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