Recipe for: Sorrel soup with egg and dill - photo 1
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Recipe for: Sorrel soup with egg and dill

Soups Regional Cuisine of Poland 30 min Easy 5 wyświetleń ~23.90 PLN - (0)
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Description

Traditional Polish sorrel soup — slightly sour, green, and aromatic. In this version, we use seasonal fresh sorrel, clear chicken broth, potatoes, and delicate cream for enrichment. We serve it with halved hard-boiled eggs and chopped dill; optionally, crispy bacon can be added for a contrast of textures. The soup has a fresh, sour-herb flavor and a pleasant green color, pairing wonderfully with rustic bread or young potatoes. The step-by-step recipe includes precise instructions for a beginner cook — from preparing the vegetables, through the roux, to tempering the cream and seasoning so that the soup retains the color of the sorrel.

Ingredients Used

Ingredients (16)

Servings:
4
  • Sorrel 300 g
  • Chicken broth 1200 ml
  • Potatoes 4 szt. (~600 g)
  • Carrot 1.3 szt. (~100 g)
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Wheat flour 20 g
  • Sour cream 150 g
  • Chicken egg 2 szt. (~120 g)
  • Sugar 5 g
  • 🌿 Przyprawy
  • Parsley 100 g
  • Dill 1.5 pęczki (~30 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Lemon juice 15 ml
  • Smoked bacon 50 g
💰 Szacowany koszt dania: ~23.90 PLN (5.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and eggs

1

Wash and peel the potatoes, carrot, and parsley root. Cut the potatoes into cubes of about 2 cm; slice the carrot and parsley root. Peel the onion and chop it finely. Place the eggs in a small pot, cover them with cold water so they are submerged, bring to a boil over high heat, and once boiling, cook for 9 minutes for hard-boiled eggs. After cooking, rinse the eggs with cold water and set aside to cool.

Ingredients: Carrot, Parsley, Onion
Use a cutting board and a sharp vegetable knife. For boiling eggs, a small pot with a diameter of 16–18 cm is best. Check the softness of the potatoes with a fork after 12–15 minutes of cooking — the fork should go in smoothly.

Broth

2

In a large pot (at least 3 l), pour in the chicken broth and bring to a boil over medium heat. When the broth starts to boil, add the carrot and parsley. After 5 minutes, add the potatoes and reduce the heat to low/medium, so that the broth simmers gently. Cook for about 12–15 minutes, until the potatoes are soft — check with a fork.

Ingredients: Chicken broth, Carrot, Parsley
Use a pot with a thick bottom with a capacity of at least 3 liters. Cook over medium-low heat to keep the broth clear. Boiling too vigorously will cause the stock to become cloudy.

Roux

3

In a separate pan, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until the onion becomes translucent and glassy. Add the flour and stir with a wooden spoon for 1–2 minutes — the flour should lightly brown but not burn; a light roux will form. Remove the pan from the heat.

Ingredients: Butter, Onion, Wheat flour
Use a wide skillet or a small saucepan; stir constantly to prevent the flour from burning. If the flour starts to smell burnt, discard it and start over (too much burning gives a bitter taste).

Combining the roux with the broth

4

Take a ladle of hot broth from the pot and slowly pour it into the pan with the roux, vigorously stirring with a whisk until a smooth, liquid mixture without lumps forms. Then pour the mixture back into the pot with the soup, continuously stirring to evenly distribute the roux. Bring everything to a gentle boil for 2 minutes to cook the flour.

Ingredients: Wheat flour, Butter, Chicken broth
Use a whisk to thoroughly break up the lumps. Tempering the roux with hot broth prevents lumps from forming and the flour from seizing suddenly.

Preparation and addition of sorrel

5

Thoroughly wash the sorrel under running water and drain in a colander. Remove the thick stems and chop the leaves into strips about 1 cm wide. Add the chopped sorrel to the pot with hot soup and cook for 3–4 minutes — the leaves quickly lose their firmness and change to a darker, olive-green color. After this time, taste the soup and assess the acidity.

Ingredients: sorrel
Use a colander to drain the sorrel and a sharp knife to chop it. Do not cook the sorrel for too long — overcooking will cause it to lose its fresh flavor and vibrant green color.

Whitening and seasoning

6

Temper the sour cream: pour 3–4 tablespoons of hot soup into a small bowl and mix vigorously. Then pour the tempered sour cream into the pot, stirring to prevent the soup from curdling. Add sugar and season with salt and pepper to taste. If the soup is too sour or not fresh enough, add 1 tablespoon of lemon juice (optional) and taste again. Cut the boiled eggs in half.

Ingredients: Sour cream, Sugar, Salt, Black pepper, Lemon juice
Use a metal spoon or whisk for mixing. Add salt gradually — it's easier to add more salt than to take it away. If you're adding lemon juice, do it after the final tasting, one spoon at a time.

Finishing and serving

7

Before serving, chop the dill and add it to the soup. If you are using bacon, fry it in a dry pan until crispy (3–5 minutes) and sprinkle it over the portions. Place a serving of soup on a plate, add half a hard-boiled egg to each portion, and sprinkle with fresh dill. Serve immediately with rustic bread or young potatoes.

Ingredients: Dill, Smoked bacon
For frying bacon, use a non-stick or cast iron skillet; the bacon will release a lot of fat — drain it on a paper towel. The best bowl for soup is a wide, deep bowl with a diameter of 22–26 cm.

Fun Fact

💡

Sorrel has been a popular green addition in Polish and European cuisine for centuries; in ancient households, the spring season would begin with dishes made from sorrel, which provided vitamins after winter.

Best for

Wiosenny obiad Rodzinny niedzielny posiłek Lekki lunch

Tips

🍽️ Serving

Serve the soup hot, with a half egg and fresh dill. For a contrast in textures, add crispy bacon or croutons. Fresh sourdough bread or garlic butter pairs well with the soup. If you are serving the soup to guests, prepare the sauce in a small gravy boat with extra spoons of cream.

🥡 Storage

Store in the refrigerator in a closed container for up to 2 days. When reheating, heat slowly over low heat, do not bring to a rapid boil to prevent the cream from curdling. If the soup thickens after cooling, add a little water or broth while reheating.

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