Polish SORREL soup - ZUPA SZCZAWIOWA - how to make Polish food.

sorrel

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides a similar texture and flavor, while kale is more affordable.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Go to the market and select fresh sorrel, about a pound.

Wash the sorrel thoroughly and chop it into smaller pieces.

Melt 2 tablespoons of butter in a pan over medium heat.

Add chopped sorrel to the pan and sauté until it shrinks and most of the water evaporates.

Add about half a teaspoon of salt to the sorrel while cooking.

Pour in prepared vegetable stock and bring to a boil.

Remove some chopped sorrel before blending to add back later for texture.

Blend the soup until smooth, leaving some pieces of sorrel unblended for texture.

Prepare toast by toasting bread and rubbing a clove of garlic on it for flavor.

Serve the soup with the garlic toast on top and optionally add boiled eggs for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens