Szczawiowa Polish Sorrel Soup With Fried Bacon Flakes And Soft Boiled Egg Recipes

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



Szczawiowa: Polish Sorrel Soup with Fried Bacon Flakes and Soft-Boiled Egg image

Provided by Polonist

Categories     Polish Soups

Time 35m

Number Of Ingredients 14

34 fl oz (1 litre) homemade broth; can replace with stock (meat or vegetable-based), see notes
2 bunches (≈ 14 oz, 400 g) fresh sorrel leaves
0.5 bunch (≈ 4 oz, 120 g) fresh nettle leaves; can replace with baby spinach
1 medium onion (≈ 5 oz, 140 g)
1.5 tablespoon butter
0.5 teaspoon salt
1 teaspoon lemon juice
pinch of black pepper
1 teaspoon sugar, can replace with mild honey
6 tablespoons (≈ 3.5 fl oz, 100 ml) of sour cream; 12-18% fat
4 medium eggs; poached, fried, hard- or soft-boiled
2 teaspoon of lemon zest; grated or cut into strips
1 tablespoon fresh thyme
4 bacon rashers; fried and crushed

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.

Nutrition Facts : Calories 656 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 2378 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

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