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Polish Zupa Szczawiowa, Sorrel Soup

A bright, tangy spring soup built on fresh sorrel, a genuine Polish seasonal favorite.
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Polish
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
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