📍 Where this dish comes from: Warsaw · Old Town (Stare Miasto)
Discover the history of this region →
Discover the history of this region →
Sorrel grows wild across much of Poland in spring, and its naturally sour, lemony leaves make a soup unlike anything else in the Polish repertoire — bright and tangy rather than rich and heavy. It’s traditionally paired with a soft-boiled egg stirred in at the end.
What You’ll Need
Servings: 6 servings
Calories: 220kcal
Ingredients
- 6 cups chicken or vegetable broth
- 4 cups fresh sorrel leaves stems removed, roughly chopped
- 1 onion diced
- 2 tbsp butter
- 1/2 cup heavy cream
- 4 soft-boiled eggs
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook 5–6 minutes until softened.
- Add broth and bring to a simmer. Cook 10 minutes.
- Stir in chopped sorrel and cook just 2–3 minutes until wilted and the color has changed to a duller green.
- Stir in heavy cream and warm through without boiling.
- Season with salt and pepper.
- Ladle into bowls and top each with a halved soft-boiled egg.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 10g | Fat: 17g | Fiber: 1g
Tried this recipe?Let us know how it was!
Health Benefits
- Sorrel provides vitamin C and a distinctive dose of oxalic acid that gives the soup its characteristic tang.
- Eggs add complete protein and choline for brain and liver health.
- A naturally lower-carb spring soup built on fresh greens rather than starch.