Polish Sorrel Soup With Hard Boiled Egg (Zupa Szczawiowa) Recipe
Polish Sorrel Soup with Hard Boiled Egg, also known as Zupa Szczawiowa, is a vibrant and tangy green soup made with fresh sorrel leaves, potatoes, carrots, and aromatic herbs. This traditional Polish dish is enhanced with creamy sour cream and served topped with sliced hard-boiled eggs, offering a refreshing and comforting experience perfect for spring and summer meals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 64 oz Vegetable stock
- 4 Potatoes, medium dice
- 3 Carrots, small dice
- 1 Onion, small dice
- 4 cloves Garlic, minced
- 2 tbsp Butter (or olive oil)
- 1 Bay leaf
- Salt and pepper, to taste
- 1 tbsp Onion powder
Greens and Herbs
- 1 lb Fresh sorrel, chopped
- 2 tbsp Fresh dill, chopped
Finishing Ingredients
- 1 cup Sour cream
- 6 Eggs, hard-boiled
- Optional: lemon juice, to taste
Instructions
- Preparation: Thoroughly wash the fresh sorrel leaves, removing any dirt or grit. If sorrel is unavailable, narrow-leaved dock or spinach dock can substitute. Chop the leaves finely and set aside.
- Cooking the Aromatics: In a large saucepan or Dutch oven, melt the butter or heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant, about 5-7 minutes.
- Building the Soup Base: Pour in the vegetable stock and bring it to a boil over high heat. Add the bay leaf, onion powder, and season with salt and pepper. Incorporate the diced carrots and potatoes into the pot.
- Simmering: Reduce the heat to medium-low and let the soup simmer for about 25 minutes, or until the vegetables are tender and flavors meld together.
- Adding the Sorrel: Stir in the chopped sorrel leaves. They will quickly wilt and turn the soup a vibrant green color, characteristic of this dish.
- Finishing the Soup: Lower the heat and stir in the sour cream to give the soup a creamy texture. Optionally, mix in a beaten egg to thicken the soup slightly. Allow the soup to gently simmer for another 5 minutes to combine the flavors fully.
- Lemon Juice and Herb Addition: Just before removing from heat, add lemon juice to brighten the flavor and stir in chopped fresh dill.
- Serving: Ladle the hot soup into bowls and garnish each serving with slices of hard-boiled egg and an extra dollop of sour cream if desired. Serve immediately with crusty bread on the side for a complete meal.
Notes
- For a dairy-free version, substitute sour cream with a plant-based alternative or omit it completely.
- Fresh sorrel is preferable for authentic taste and vibrant color; frozen sorrel can be used but will alter texture slightly.
- The optional beaten egg added while simmering helps create a richer, slightly thicker soup.
- Adjust seasoning and lemon juice at the end to balance the tanginess to your preference.
- Hard-boiled eggs add protein and a traditional touch; add more eggs for larger servings.
Keywords: Polish sorrel soup, Zupa Szczawiowa, sorrel recipe, vegetarian soup, traditional Polish cuisine, sour cream soup, spring soup, hard boiled egg soup