Szczawiowa with Egg (Polish Sorrel Soup)
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Source: https://recipheon.com/en/recipes/soups/szczawiowa-with-egg-polish-sorrel-soup
About this recipe
Szczawiowa with egg is a tangy, full-flavored Polish soup made with vegetable broth, potatoes, carrots, sour cream, and boiled eggs. Sorrel gives the soup its distinctive flavor, the potatoes soften its acidity, and the sour cream rounds out the base. The egg makes each serving more filling and pairs well with the tangy broth. This simple homemade soup is all about balancing the sorrel’s acidity with the mellowing effect of sour cream.
Ingredients
Servings: 4
1 jar sorrel
3 potatoes
1 carrot
1 liter vegetable broth
2 eggs
2 tablespoons sour cream
Steps
Dice the potatoes and slice the carrot. Hard-boil the eggs separately, and have the sorrel and sour cream ready to add near the end.
Cook the potatoes and carrot in the broth until tender, about 18–20 minutes. Add the sorrel only after the vegetables are cooked.
Add the sorrel to the tender potatoes and carrot and cook for a few minutes. Temper the sour cream with a little hot soup, then stir it into the pot. Serve each bowl with halved eggs.
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