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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
1 jar sorrel
3 potatoes
1 carrot
1 liter vegetable broth
2 eggs
2 tablespoons sour cream
Steps
Peel and rinse the potatoes and carrot. Cut the potatoes into even dice and the carrot into thin slices. Put the eggs in a separate saucepan of water and hard-boil until the whites and yolks are fully set. Cool in cold water, peel and halve. Stir the sorrel in its jar so the leaves and liquid are evenly distributed.
Cover the potatoes and carrot with broth and bring to a boil. Reduce the heat and simmer gently for 18–20 minutes, until a fork pierces the potato pieces easily. Add the sorrel only once the vegetables are tender, as the acidic base will make further softening more difficult.
Add the sorrel gradually, stirring and tasting to adjust the acidity to the contents of the jar. Simmer gently for a few minutes, then remove the saucepan from the heat. In a small bowl, stir a few tablespoons of hot soup into the sour cream, adding them one at a time. Pour into the saucepan and stir; do not bring back to a boil after adding the sour cream. Divide into four portions and add half an egg to each.
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