Sorrel Soup

Zupa Szczawiowa


  • 2 qts. meat stock
  • 1 lb. young fresh sorrel
  • 1 or 2 small potatoes
  • Salt and pepper to taste
  • ½ cup sour cream
  • 4 tablespoon butter
  • 4 egg yolks


Clean the sorrel and scald it. Chop fine, cook in butter until tender and rub through sieve. Boil the potatoes, rub them through sieve, and mix with sorrel puree. Season with salt and pepper. Simmer for 10 minutes. Beat the egg yolks and add to them 2 tablespoons of hot soup. Pour into simmering soup and heat to just below the boiling point. Add the sour cream and serve immediately.