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Sorrel soup with egg

Soups Regional Cuisine of Poland 20 min Medium 25 wyświetleń ~20.20 PLN - (0)
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Description

Traditional Polish sorrel soup is a light, tangy spring soup where fresh sorrel combines with the sweetness of potatoes and creamy sour cream. In this version, we serve it with a hard-boiled egg — a classic touch that adds heartiness and a delicate texture. The soup has a distinct green-tart flavor, a bright greenish color, and a creamy consistency. Perfect as a first course during a family dinner, for a spring gathering, or a light lunch. It can be served with a slice of whole grain bread or with the addition of cooked sausage for a more filling version. The recipe includes simple techniques for chopping, cooking potatoes, preparing a roux, and safely tempering the sour cream, making it easy for even beginner cooks to make the soup step by step.

Ingredients Used

Ingredients (13)

Servings:
4
  • Sorrel 200 g
  • Chicken broth 1200 ml
  • Potatoes 4 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Wheat flour 15 g
  • Sour cream 150 g
  • Lemon juice 20 ml
  • Chicken egg 4 szt. (~240 g)
  • 🌿 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: ~20.20 PLN (5.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the eggs

1

Place the eggs in a small pot in a single layer and cover them with cold water so that the water covers them by 1-2 cm. Put the pot on high heat and bring to a boil. When the water starts to boil, set a timer for 9 minutes and cook on medium heat (gentle simmer). After 9 minutes, drain the hot water and immediately cover the eggs with cold tap water or ice, keeping them in the cool water for at least 5 minutes — this will make them easier to peel and prevent a green ring around the yolk.

Use a medium pot and a slotted spoon for placing/removing the eggs. Set an exact timer for 9 minutes. A cold bath stops the cooking process.

Sautéing onions and roux

2

Chop the onion into small cubes. Heat a 24-26 cm skillet over medium heat, add the butter (30 g). When the butter melts and starts to sizzle lightly, add the chopped onion and sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft (do not brown it too much). Gradually add the flour (15 g) all at once and stir vigorously for 1 minute, creating a light roux.

Ingredients: Onion, Butter, Wheat flour
Use a non-stick frying pan or a heavy-bottomed saucepan. Do not allow the roux to burn — it should be light golden. A wooden spoon or spatula will make stirring easier.

Cooking potatoes in broth

3

In a large pot (2.5-3 l), pour in chicken broth (1200 ml) and bring to a gentle boil. Meanwhile, peel the potatoes and cut them into even cubes of 1.5-2 cm. When the broth comes to a boil, pour the roux from the pan into the pot in a thin stream, whisking to avoid lumps. Add the diced potatoes to the broth and cook over medium heat for 12-15 minutes until the potatoes are soft — check with a fork (the fork should easily pierce the potato).

Ingredients: Chicken broth, Wheat flour, Butter
Use a heavy-bottomed pot to maintain a consistent temperature. Stir after adding the roux to achieve a smooth consistency. Check the softness of the potatoes with a fork after 12 minutes.

Preparing sorrel

4

While the potatoes are cooking, thoroughly rinse the sorrel leaves under running cold water to remove any sand. Tear or cut off the thick stems (woody parts) and chop the leaves into strips about 0.5 cm wide. Sorrel is delicate; holding it too long before adding it to the soup will weaken the aroma.

Ingredients: sorrel
Use a strainer for quick rinsing and a cutting board. If the leaves are very large, you can roll them up and cut thin strips (chiffonade technique).

Adding sorrel and cooking

5

When the potatoes are almost soft (after about 10-12 minutes of cooking), add the chopped sorrel to the pot and cook for 2-3 minutes over low heat. You will notice that the soup will take on a vibrant green color and the sour aroma will become more pronounced. Do not cook the sorrel for too long — overcooking will destroy the fresh flavor.

Ingredients: sorrel
Add sorrel just before the end of cooking, monitor the color. Stir gently to avoid breaking the potatoes.

Seasoning and seasoning adjustments

6

Pour about 3 tablespoons of hot soup into a bowl and mix with sour cream (150 g) to temper it — this will prevent curdling. Then pour the tempered sour cream into the pot, stirring. Gradually add lemon juice (20 ml) by half a tablespoon, tasting after each addition until you achieve a pleasant acidity. Finally, season with salt (4 g) and black pepper (2 pinches). Taste the soup and adjust the seasoning.

Ingredients: Sour cream, Lemon juice, Salt, Black pepper
Use a small bowl and a whisk to temper the cream. Gradually add the lemon juice — it's easier to add more than to remove excess acidity.

Serving

7

Peel the boiled eggs and cut them in half or quarters. Spoon a portion of the soup onto plates, placing 1 egg on each (or distribute two halves). Sprinkle with chopped dill if using (optional) and serve natural yogurt separately, if someone prefers it instead of cream. Serve immediately while the soup is hot and aromatic.

Ingredients: Dill, Natural yogurt
Use a slotted spoon to serve, to nicely distribute the ingredients. On the plates, garnish just before serving, as fresh dill wilts quickly.

Fun Fact

💡

Sorrel soup is one of the oldest Polish spring soups — in the past, sorrel was gathered from wild-growing locations and served as the first sour dish after a long winter.

Best for

wiosenny obiad rodzinne spotkanie lekki lunch

Tips

🍽️ Serving

Serve the soup very hot, with a half egg on the plate and fresh dill. A sour yogurt instead of cream pairs well with sorrel soup for a lighter version, along with a thick slice of rustic bread or whole grain roll.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 2 days. When reheating, add a little water or broth and heat over low heat, avoiding boiling (to prevent the cream from curdling). If you want to freeze, it is not recommended to freeze soups with cream — it’s better to freeze without cream and add it after thawing.

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