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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.


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

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21 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.


        Thank you for that info. I’ve never had the soup but will make it, however, I remember it growing in Poland and we use to pull some and eat it as kids.

      2. Bought sorrel seeds from Rare seeds, I also believe Baker seeds has them.
        I buy sorrel at my farmers market.

        1. Iv read all Comments and my way is,,,
          Wild Sorrell, lightly fry, make a Rue with flour and sour cream, have a pot boiling with chicken stock, then add Sorrell then slowly add rue, add new potatoes then fresh Dill, there you have it!!!

  1. Hello,

    I love this soup and have not had it for 4 years since my mom passed. My mom canned the sorrel in a jar, do i use the liquid in the jar to make this soup? the amount of stock you use is so small

    1. So sorry to hear that!
      I use concentrated stock, I add water to it. One need to use stock according to experience and stock used.
      Yes, you use the liquid with sorrel, the whole jar.

    2. My mother liked to start a stock with pork. Add the usual celery, carrots, onion. Add potatoes a d then copped sorrel. She used sour cream. Loved it with some rye bread.

  2. Anyone have a recipe for canning sorrel? And where sorrel is not available, is there a suitable substitute?

  3. I use fresh sorrel. I first fry up some bacon, strain off some of the fat and then wilt the sorrel in the bacon pan. In the meantime, I’m boiling some soup stock, chicken or vegetable, with diced potatoes. When the sorrel is all wilted, I add it to the soup stock and continue to boil for a few minutes more. I serve it with boiled eggs and a dollop or sour cream.

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