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Polish Sorrel Soup Recipe - Zupa Szczawiowa


Polish Sorrel Soup or Zupa Szczawiowa

Polish Sorrel Soup or Zupa Szczawiowa

© 2011 Barbara Rolek licensed to About.com, Inc.
This Polish recipe for sorrel soup or zupa szczawiowa (ZOO-pah shchtah-VEYOHV-ah) is popular in the springtime when sorrel is at its most tender. Sorrel soup is made in many different ways. This is just one variation.

Here is a larger photo of Polish Sorrel Soup.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 servings Polish Sorrel Soup


  • 1 large peeled and sliced carrot
  • 1 bunch fresh parsley
  • 1 bay leaf
  • 3 peeled and cubed medium potatoes
  • 1 chicken or vegetable boullion cube
  • 1/2 pound fresh sorrel, washed, stemmed as for spinach and chopped
  • 1 tablespoon butter
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • Chopped fresh dill or parsley
  • 2 hard-cooked eggs cut into quarters


  1. In a large saucepan or Dutch oven, place 6 cups cold water, carrots and parsley. Bring to a boil and add bay leaf, potatoes and boullion cube. Bring back to a boil, reduce heat and simmer until vegetables are tender.

  2. In a large skillet, melt butter and sauté sorrel for 10 minutes. Transfer to the soup and bring to a boil. Reduce heat. Remove bay leaf. Fork blend sour cream with flour and temper with a few ladles of hot soup. Transfer tempered sour cream to soup, stir well and simmer until thickened and just under the boiling point. Adjust seasonings.

  3. Portion soup into heated bowls and garnish with chopped dill or parsley and egg quarters.
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