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Zupa Szczaiona (Sorrel Soup with Sour Cream)

Zupa Szczaiona (Sorrel Soup with Sour Cream) is a traditional Polish recipe for a classic soup of sorrel leaves cooked in chicken stock thickened with flour and sour cream that's served over guartered hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Polish version of: Sorrel Soup with Sour Cream (Zupa Szczaiona).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Poland Recipes


Ingredients:

450g sorrel leaves
2 tbsp butter
1l light vegetable stock or chicken stock
160ml sour cream
1 tbsp flour
5 hard-boiled eggs, quartered lengthways
sea salt, to taste

Method:

Melt the butter in a pan, add the sorrel leaves and season with salt. Fry gently for 10 minutes then stir-in the stock and bring to a simmer and allow to cook for 10 minutes.

At this point, whisk together the flour and sour cream in a heat-proof bowl. Remove a ladle of the soup stock and slowly add to the flour and sour cream mix, whisking all the while. Return the sour cream mixture to the soup and simmer for about 8 minutes.

Divide the eggs between 4 bowls, ladle the soup over the top and serve.