Sorrel soup with egg - photo 1
← Recipes

Sorrel soup with egg

Soups Regional Cuisine of Poland 30 min Easy 20 wyświetleń ~18.24 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional Polish sorrel soup is a light, tangy soup perfect for spring when fresh sorrel is available. This version combines the distinct green flavor of sorrel with the tenderness of potatoes and the creaminess of sour cream, along with the addition of a hard-boiled egg. The soup is bright and green, with a pleasant tanginess enhanced by a bit of sugar and lemon juice, giving it freshness. It can be served with a slice of butter or crusty country bread; it works wonderfully as a light lunch or appetizer in a regional Easter menu. The advantage is the quick preparation (about 30 minutes) and the use of seasonal ingredients – sorrel is a flavorful hallmark of Polish spring.

Ingredients Used

Ingredients (13)

Servings:
4
  • Sorrel 200 g
  • Vegetable broth 1000 ml
  • Potatoes 3 szt. (~450 g)
  • Butter 30 g
  • Wheat flour 15 g
  • Sour cream 150 g
  • Chicken egg 4 szt. (~240 g)
  • Sugar 2 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Natural yogurt 100 g
💰 Szacowany koszt dania: ~18.24 PLN (4.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the sorrel under cold water, remove the thick stems and lumps. Place the leaves on a cutting board and chop them coarsely (about 1 cm) — they don't need to be finely chopped. Peel the potatoes and cut them into cubes with sides of 2-3 cm, so they cook evenly. Prepare the eggs: place the eggs in a pot, cover them with cold water so that the water covers the eggs by 2 cm, bring to a boil, and after boiling, cook for 9-10 minutes over medium heat. After cooking, immediately rinse with cold water and cool them down to make peeling easier.

Ingredients: sorrel
Use a board measuring at least 30x20 cm and a sharp knife. Remove the eggs with a slotted spoon, and after cooling, gently tap them with a spoon and peel them under running water; this will make peeling easier.

Soup

2

In a medium pot (minimum volume 2.5 l), pour in the vegetable broth and bring to a boil over high heat. Once the broth is boiling, add the chopped potatoes and reduce the heat to medium. Cook for 10-12 minutes, until the potatoes are tender when pierced with a fork (the fork should go in easily).

Ingredients: Vegetable broth
Use a pot with a diameter of 20-24 cm with a good bottom so that the soup cooks evenly. Check the potatoes with a toothpick after 10 minutes — if the top is soft, they are ready.
3

In the meantime, prepare the roux: in a small pan, heat the butter over medium heat (it should melt but not brown), add the flour and stir with a wooden spoon for 1-2 minutes until the flour loses its raw taste and takes on a slightly golden hue. The roux should be smooth, without lumps.

Ingredients: Butter, Wheat flour, Vegetable broth
Use a small frying pan with a diameter of 18-20 cm. Stir constantly to prevent the roux from burning. If lumps form, add 1-2 tablespoons of hot broth and mix vigorously, then pour into the pot.
4

Pour the roux into the pot with the soft potatoes: take 2 ladles of hot broth into a bowl with the roux and mix vigorously (tempering), then slowly pour the roux back into the pot while stirring to avoid lumps. Bring to a gentle boil and cook for another 2 minutes to fully combine the thickening with the broth.

Ingredients: Wheat flour, Butter, Vegetable broth
Use a whisk or spoon to incorporate the roux into the soup smoothly. If lumps appear in the pot, strain the soup through a sieve with 3 mm holes.
5

Add the chopped sorrel to the pot. Cook over low heat for 3-4 minutes — the sorrel should wilt and color the broth green. Taste the soup and season with salt, pepper, and sugar; add lemon juice tablespoon by tablespoon, stirring and tasting, to achieve a pleasant balance of tartness and sweetness.

Ingredients: sorrel, Salt, Black pepper, Sugar, Lemon juice
Add the sorrel at the end of cooking to preserve its fresh green color. Use a wooden spoon to stir. Do not cook the sorrel over high heat for more than 4 minutes — it will lose its freshness and color.

Topping and serving

6

Whitening: in a small bowl, mix the cream with 2-3 tablespoons of hot soup (tempering) until you achieve a smooth, warm mixture. Then, slowly pour the cream into the pot while stirring. If you are using yogurt instead of cream, use the same tempering method, but add it just before serving and do not cook the soup after adding it, just gently warm it up.

Ingredients: Sour cream, Natural yogurt, Vegetable broth
Use a metal spoon for mixing and a 200 ml bowl for tempering. Tempering prevents the cream from curdling.
7

Cut the boiled eggs in half or into slices and arrange them on plates. Pour the hot soup into the plates, placing the egg halves on top. Sprinkle with finely chopped dill if using. Serve immediately with a slice of butter or toast.

Ingredients: Dill, Butter
Use a slotted spoon to evenly distribute the soup into the bowls. If you want an aesthetic presentation, place the halved eggs with the cut side facing up.

Final tips

8

Taste the soup again before serving and season if necessary with lemon juice, salt, or pepper. If the soup is too sour, add a little sugar (less than 1 teaspoon). Serve hot — the flavor and color are best right after preparation.

Ingredients: Salt, Black pepper, Sugar, Lemon juice
Do not store soup with added cream at high temperatures for a long time. If you are preparing it in advance, store the base (without cream) and add the cream before serving.

Fun Fact

💡

Sorrel was a popular ingredient in Polish rural cuisine as a spring 'vitamin tonic' — its sour taste comes from oxalic acid. Traditionally, it was served with hard-boiled eggs or potatoes, making it a filling yet light dish.

Best for

wiosenny obiad Wielkanoc lekki lunch

Tips

🍽️ Serving

Serve the soup hot in wide bowls, with freshly chopped dill and thick slices of country bread spread with butter. For a Mediterranean version, add a few drops of olive oil on top just before serving.

🥡 Storage

Store the soup without cream in the refrigerator for up to 48 hours in an airtight container. After heating to a temperature of about 60°C, add the chilled cream (temper it). Freezing soup that contains cream or cooked eggs is not recommended.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked Apples with Cinnamon and Nuts 30 min

Baked Apples with Cinnamon and Nuts

Desserts
Duck with blackcurrant sauce, spelt and braised sauerkraut 90 min

Duck with blackcurrant sauce, spelt and br...

Regional Cuisine of Poland
Creamy porcini mushroom soup with parsley chips and truffle oil 90 min

Creamy porcini mushroom soup with parsley ...

Christmas Eve Soups
Silesian dumplings with porcini mushroom sauce 60 min

Silesian dumplings with porcini mushroom s...

Regional Cuisine of Poland
Baked Potatoes with Cheese and Bacon 50 min

Baked Potatoes with Cheese and Bacon

Regional Cuisine of Poland
Pork zrazy with beets and cranberries (Polish-modern) 90 min

Pork zrazy with beets and cranberries (Pol...

Main Dishes

Recipe Categories

Soups
Soups in: New Year's Eve

Soups for New Year's Eve can be both warming and light, perfect to serve before the main course.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama