Dinner · 45 min · polish

Zupa Szczawiowa

Sorrel does the heavy lifting here, with potatoes rounding it out. A Polish dinner that takes 45 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Sorrel
• 2 Potatoes
• 1 Carrots
• 1 Onion
• 6 cups Vegetable stock
• 4 Eggs
• 1/2 cup Sour cream
• 2 tbsp Dill

Steps

1. Wilt the sorrel in a dry pot until it collapses into a dark green puree, 3 minutes.
2. Simmer the potatoes, carrot, and onion in the stock 15 minutes until tender.
3. Stir in the sorrel and simmer 5 minutes; the soup turns a deep, spring green.
4. Season with salt — sorrel brings its own bright sourness, like lemon from the garden.
5. Swirl in the sour cream off the heat for a silky finish.
6. Serve with halved eggs and dill; szczawiowa tastes like April.

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