Polish Sorrel Soup {Zupa Szczawiowa}

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Polish Sorrel Soup {Zupa Szczawiowa}

My mom tells me that when she was little, her and the neighbor kids would go out to this one area by the train tracks and the river to pick sorrel. They would eat some of this leafy and sour vegetable on the way home and with whatever was left, grandma would then make into this flavorful traditional Polish spring soup.

Zupa szczawiowa [zoo-pah shchah-vyo-vah] is also a soup of my childhood, as it was for most kids growing up in Poland. I like mine as presented below, with a hardboiled egg and garlic croutons.

Polish Sorrel Soup {Zupa Szczawiowa}

You don’t have to send your kids by the train tracks and the river any more these days. When in season (normally mid spring) you can find sorrel at most fruit and veggie markets all over Poland. I will be making it as much as possible this season, and may even freeze some for the winter.

Polish Sorrel Soup {Zupa Szczawiowa}

  • Yields: 6-8 servings
  • Prep Time: 10 min
  • Cook Time: 1.5 hrs

Ingredients

  • 1 lb / 500g of bone in chicken parts
  • 8 cups / 2 liters of water
  • 2 carrots
  • 1 parsnip
  • 1/4 of a small selery root or a couple selery stalks
  • 1/2 of a small onion burnt in a dry pan or directly over gas stove
  • 2 tsp of salt
  • 3-4 bay leaves
  • 6-8 peppercorns and allspice each
  • *to cut down on cooking time you may substitute all of the above with 2 quarts / 2 liters of chicken stock or vegetable stock (for a vegetarian version).
  • 1 lb / 500 g of fresh sorrel leaves
  • 2 tbs of butter
  • 4 slices of bread (to make croutons)
  • 3 eggs
  • 1 garlic clove
  • Sprinkle of salt and pepper

Instructions

  1. Place first 9 ingredients in a stock pot and bring to boil. Simmer on low for 45 minutes. If using boxed stock, pour into a medium pot and heat up.

  2. In the meantime, wash sorrel throughly, cut off just the thickest stem ends. Mince sorrel finely. In a medium pan heat butter, add sorrel and sauté for a few minutes, until all liquid cooks off.

  3. Boil eggs. Once boiled, peel and dice and set aside.

  4. Toast bread and peel garlic. Rub the whole surface of each tost with garlic clove. Dice and set aside.

  5. Once stock is ready, strain it but return parsnip and root selery back into the stock. Also, add 2/3 of sautéed sorrel into pot. With an emersion blender blend the soup with vegetables.

  6. Finally dice carrots and add to soup. Add the rest of sorrel and heat through. Stir and taste. Sprinkle with freshly ground pepper and a bit more salt, if needed.

Notes

Right before serving add diced egg and croutons.

Soup is also often served with white rice in Poland. Feel free to experiment.

If you’ve never tried this unique soup before, I hope you do. I hope it makes it onto your list of regulars.

Happy cooking and smacznego!

Anna


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1 Comment

  1. Ciekawa jestem z jakiego regionu Polski jesteś , gdzie się tak gotowało zupę szczawiową .Do zupy robi sie porządny wywar z kości i jarzyn które w zupie pozostaja i zjada się je . Nikt nie blendował zupy szczawiowej jadło się ją z kawałkami jarzyn , ziemniaków lub z ryżem no i oczywiście zabielało się śmietaną ale ….. Amerykanie wszystko przyjmą , jak ktoś nie umie gotować to Twój przepis wyda się bardzo dobry , dla mnie NIE !

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