Polish Sorrel Soup Recipes

SORREL SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

SORREL SOUP

Steps:

• In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook, without browning, until softened, 6 to 8 minutes. Add sorrel and season with 1/2 teaspoon salt. Stir over low heat for about 5 minutes.
• Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes. Stir in boiling stock. Simmer for 10 minutes. Season with salt and pepper.
• In a small bowl, beat yolks lightly with cream. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
• Stir in softened butter and serve hot with a dollop of creme fraiche and chervil. If serving the soup chilled, do not add the softened butter.

POLISH SORREL SOUP

Steps:

• Peel and grate potatoes.
• Bring beef broth to a boil.
• Add grated potatoes.
• Add finely chopped sorrel.
• Cover and simmer 15 minutes.
• Add the flour to the milk
• Pour into the soup.
• Season to taste.
• Add butter.
• Add beaten eggs in a stream.
• Serve over sliced hard boiled eggs.

SZCZAWIOWA: POLISH SORREL SOUP WITH FRIED BACON FLAKES AND SOFT-BOILED EGG

Steps:

• Wash all leaves, pat them dry and chop them roughly.
• Peel onion, dice it finely.
• In a heavy-bottomed stock pot, melt butter. Add diced onion and sauté over medium heat for 5 minutes, until lightly golden.
• Add chopped leaves with a pinch of salt, combine with a spatula. Stew under a lid for around 3-5 minutes.
• Pour broth in, stir and bring to a near-boil. Reduce the heat (so that the soup just simmers), cover with a lid and cook for 10 minutes.
• [Optional] Using a slotted spoon, remove around one-fifth of the leaves and into a bowl. Set aside.
• Blend soup with immersion blender until smooth. Alternatively, if using a food processor, allow the soup to cool down first, then move it over to the device's container, blend until smooth and return to the pot.
• [Optional] If you removed one-fifth of the leaves, now it's the moment to return them to the pot.
• Add 0.5 teaspoon of salt, 1 teaspoon of lemon juice, a pinch of ground pepper and 1 teaspoon of sugar. Stir and have a taste. Is it too sour for your liking? Add a touch of sugar. Is it not sour enough? Add more lemon juice.
• Bring the soup to desired temperature. Add cream and stir.
• Pour into individual bowls or soup plates. Garnish with eggs, lemon zest, fresh thyme and fried & crushed bacon. Serve immediately.

BABA'S BEST SORREL SOUP

Steps:

• Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
• Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
• Puree soup with an immersion blender until mostly smooth before serving.