Polish Sorrel Soup (Zupa szczawiowa, Sopa de azedinha)
It is rather hard to buy the sorrel in Poland. Everyone has it from his own garden or picks it just in a meadow or in a forest. The sorrel soup is a sign of summer although we are preserving always a bit of the sorrel in jars to enjoy it whenever we want to. The soup is refreshing because of its sourish taste. Just perfect for the hot, summer days, even if you eat it warm.
I have never ever bought the sorrel unless I came to São Paulo. Here, it is actually not known. If you are lucky and can buy few leaves in the supermarket the amount is sufficient only for a garnish or a luxury addition to the salad.
However, my favourite, small “Thursday Bio-market” on Rua São Benedito sometimes can surprise me and moreover, I can learn something there, too. Thus, I have learned that the sorrel is common in Minas Gerais State, close to SP, so that is why it appears from time to time in the market. And it appears in an amount that you can make your soup and not go bankrupt.
You know, I am the big fan of soups. I must have them at least few times a week. However, my preferences are light, mostly vegetable soups. Usually neither cream nor sour cream addition, no flour to make it denser. Probably I should write “polewka” (Polish, XVII century light soup) instead of “zupa” (soup or from French: potage).
My mum has done the sorrel soup with the beaten egg, not the boiled one like the majority of Poles. Nowadays, I think the soup looks much better in this version (beaten egg) and is visually more appealing, at least for me, like an abstract art.
Hmmm… Christmas is coming and I am writing about the Sorrel Soup and summer… Yes, it is over 30 degree Celsius since I am in the southern hemisphere. It is summer. We have eaten the soup with a real pleasure. Some piece of bread and you do not need anything more. You can try it.
Polish Sorrel Soup
2 l water
* Some poultry meat or pork ribs; optional, if you want the soup to be more essential
1 bunch of sorrel (ca. 300-350g)
1 tablespoon of butter
1 carrot (peeled, cut in cubes)
½ root parsley (peeled, cut in cubes; if you don’t have it give more parsley stalks)
1 onion (peeled, halved and baked on the fire or dry pan)
2 potatoes (peeled, cut in cubes)
1 piece of celery and leek (ca. 10 cm)
3-4 stalks of parsley
4-5 tablespoons of finely chopped dill
2 eggs (beaten with fork in the glass)
1 bay leaf
2 allspice grains
Salt, black pepper to taste
- Remove the stems from the sorrel, wash and chopped it, prepare vegetables
- Boil the water in the pot (*with the meat if you wish)
- Baked the onion and add to the water
- Add the bay leaf, allspice and all vegetables besides the sorrel
- Cook on the small-medium heat
- Add salt (1 flat tablespoon at first or less) and black pepper
- When the vegetables are almost soft, take the parsley, celery and leek stalks out of the pot, discard them (you can eat them too)
- Melt the butter in the separate pan on the medium heat, add the sorrel and allow to wilt, unfortunately it will change its bright green color
- Add the wilted sorrel to the soup, try while adding if it is sour enough to your taste
- Pour the beaten eggs through the fork into the soup and mix it
- Add dill; take the pot out of the fire.
- Add more salt and pepper when needed. Served with bread.