Polish Sorrel Soup

Zupa szczawiowa

Polish sorrel soup is one of my top 3 best soups from childhood:) Sour and sweet, made of sorrel collected last summer and preserve in the jar for the rest of the season.

Polish sorrel soup served in a plate with hard boiled egg.


  • 1 l/ 4 cups chicken stock
  • 6 potatoes
  • jar of sorrel
  • 1/2 cup sweet cream
  • salt, pepper
  • 4 boiled eggs

Use prepared in advance chicken stock to save time: http://cookinpolish.com/chicken-stock/ . Pour chicken stock to the pot, add the same amount of water (or less if your chicken stock is not so concentrated), boil.

Add potatoes cut in cubes. Once potatoes are almost cooked, add sorrel and let it boil for 2 minutes. Season with salt and pepper.

Add sweet cream- first mix cream with a plate of soup for hardening and then mix it with the rest of the soup. Let it boil for a second and take off from the fire.

Serve Polish sorrel soup with boiled eggs cut in halves or cut in cubes.


Polish sorrel soup served in a plate with hard boiled egg.

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3 thoughts on “Polish Sorrel Soup”

    1. Hi Helena,
      I would take a full handful of fresh sorrel, it shrinks while cooking. At the same time we need to remember not to put too much, because soup can get to sour.

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