Sorrel Soup with Eggs

Name: Sorrel Soup with Eggs (Zupa szczawiowa z jajkiem)
Cuisine: Polish
Ingredients: 15 ml/1 tbsp butter; 400 g/14 oz fresh sorrel leaves, chopped; 15 ml/1 tbsp plain (all-purpose) flour; 1 litre/1¾ pints/4 cups beef or vegetable stock; 1 litre/1¾ pints/4 cups beef or vegetable stock; 45-60 ml/3-4 tbsp sour cream; 4 hard-boiled eggs, chopped; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Zupa szczawiowa z jajkiem

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Sorrel grows wild in grassy areas in Poland, but it is also cultivated commercially for use in a range of dishes, including soups, sauces and salads. It has a pleasant, slightly sour taste, which is complemented by the richness of the sour cream and hard-boiled eggs in this dish.

Ingredients

15 ml/1 tbsp butter
400 g/14

Europe
Poland
Soup
Vegetarian
Eastern Europe

Method

Melt the butter in a large pan, then add the chopped sorrel leaves and a pinch of salt.
Cook the sorrel gently over a low heat for 5-7 minutes, until the leaves have just wilted.
Put the flour in a small bowl and gradually add 60ml/4 tbs