Best Polish Sorrel Soup Recipes

POLISH SORREL SOUP

Polish Sorrel Soup image

I need some sorrel recipes. I haven't tried this yet, but looks good. It says beef broth, but I think chicken might be good also.

Provided by Dienia B.

Categories Greens

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb sorrel
1 onion
4 cups beef broth
4 tablespoons flour
2 cups milk
2 eggs
1 tablespoon butter
1 cup potato
4 hardboiled egg

Steps:

Peel and grate potatoes.
Bring beef broth to a boil.
Add grated potatoes.
Add finely chopped sorrel.
Cover and simmer 15 minutes.
Add the flour to the milk
Pour into the soup.
Season to taste.
Add butter.
Add beaten eggs in a stream.
Serve over sliced hard boiled eggs.

BABA'S BEST SORREL SOUP

Baba's Best Sorrel Soup image

This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.

Provided by SandyS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h35m

Yield 4

Number Of Ingredients 13

Ingredients

½ cup unsalted butter
1 cup sliced onion
5 large cloves garlic, minced
12 cups tightly packed sorrel leaves, stems and veins removed
4 cups chicken stock
2 cups water
3 potatoes, peeled and diced
1 large carrot, peeled and cut into matchsticks
1 cup chopped fresh parsley
3 sprigs fresh dill, chopped, or to taste
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper, or more to taste

Steps:

Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
Puree soup with an immersion blender until mostly smooth before serving.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 37.5 g, Cholesterol 66 mg, Fat 23.9 g, Fiber 5.3 g, Protein 5.9 g, SaturatedFat 14.7 g, Sodium 1000.2 mg, Sugar 4.6 g