Traditional Polish Homemade Zupa Szczawiowa Recipe (Sorrel Soup Recipe)

When it comes to traditional Polish cuisine, soups play a central role in comforting and nourishing both body and soul. From hearty Żurek to warming Rosół, Polish soups are beloved for their rich flavors and comforting simplicity. Among them, Zupa Szczawiowa, or Sorrel Soup, stands out as a refreshing and tangy dish, celebrated especially in the warmer months of spring and summer. Made from fresh sorrel leaves, a wild herb known for its slightly sour taste, Zupa Szczawiowa is a quintessential Polish dish that dates back centuries. Whether served at family gatherings or enjoyed as a light lunch, this simple yet flavorful soup has remained a staple of Polish kitchens for generations.

In this blog post, we’ll take you through the history of Zupa Szczawiowa, share a traditional recipe that you can recreate at home, and explore why this dish continues to hold a special place in Polish culinary tradition.

The History and Tradition of Sorrel Soup

Sorrel soup has been a part of Polish cuisine for centuries, particularly in rural regions where sorrel grows wild and abundantly in fields and meadows. Sorrel (known as szczaw in Polish) has been used in various dishes across Eastern Europe, celebrated for its tart, lemony flavor that brightens up soups, salads, and sauces. It has long been regarded as a valuable herb due to its high vitamin C content and digestive benefits, making it a natural fit in Polish kitchens, where local, foraged ingredients are prized.

In Poland, Zupa Szczawiowa was traditionally made in the spring and summer when sorrel is at its freshest. Foraging for sorrel became a family affair in rural areas, where children and adults alike would gather bunches of the herb to use in cooking. The soup was a way to use seasonal ingredients and bring fresh, zesty flavors to the table after the long winter months of heavier, heartier meals.

Sorrel soup often conjures up memories of homemade meals in Polish households, with grandmothers (babcias) passing down the recipe through generations. It’s a simple, humble dish, often served with hard-boiled eggs and potatoes, that reflects the resourcefulness and respect for nature that defines traditional Polish cooking.

Ingredients for Zupa Szczawiowa

One of the reasons Zupa Szczawiowa remains so popular is that it requires only a few basic ingredients, most of which are easily accessible. The simplicity of the recipe allows the bright, sour flavor of the sorrel to truly shine. Below is a traditional recipe for homemade Polish sorrel soup, which serves four people:

Traditional Polish Homemade Zupa Szczawiowa (Sorrel Soup)

Prep Time: 25 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 15 minutes

This is a traditional Polish recipe for Zupa Szczawiowa, a tangy sorrel soup often served with hard-boiled eggs and potatoes. It's a nostalgic dish, often made using sorrel from the garden or jarred sorrel for convenience. Here's an easy-to-follow recipe for beginners.

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Ingredients

• 500g pork ribs (or another meat like turkey wings)
• 400g turkey wings (or turkey neck)
• 500g fresh sorrel (or 300g jarred sorrel)
• 1 medium carrot (peeled)
• 1 medium parsley root (peeled)
• Piece of celery root (about the size of a mandarin)
• 10 cm piece of leek (or a small onion)
• 2 liters of water
• 4 tablespoons sour cream (18%)
• 1 teaspoon flour (optional, for thickening)
• Seasonings:
• 3 bay leaves
• 3 allspice berries
• 1 teaspoon peppercorns
• 1 teaspoon salt (or to taste)
• Optional Additions:
• Boiled potatoes
• Hard-boiled eggs
• Fresh chives or dill (for garnish)

Instructions

1. Prepare the Meat Stock:
2. Rinse the pork ribs and turkey wings thoroughly. Cut the ribs into smaller pieces.
3. In a large pot, add the meat, peeled carrot, parsley root, celery, and leek (or onion if you don't have leek).
4. Add the bay leaves, allspice, peppercorns, and salt.
5. Pour in 2 liters of water, cover, and bring to a boil. Once boiling, reduce the heat and simmer gently for 1.5 hours.
6. Strain the Stock:
7. After 1.5 hours, remove the pot from the heat. Use a slotted spoon to remove the meat and vegetables.
8. Discard the other vegetables, but keep the meat and carrot. Shred the meat off the bones and dice the carrot. Return both to the pot.
9. Prepare the Sorrel:
10. If using fresh sorrel: Wash the leaves thoroughly under cold water and chop them finely after removing the stems.
11. If using jarred sorrel: Simply add it to the soup, but be cautious with additional salt as jarred sorrel can be quite salty.
12. Add the Sorrel:
13. Add the chopped sorrel to the soup. It will quickly change color once it heats up. Stir and let it cook for a few minutes.
14. Thicken with Sour Cream (Optional):
15. In a small bowl, whisk together 4 tablespoons of sour cream and 1 teaspoon of flour (optional for a thicker soup).
16. Slowly ladle some of the hot soup into the sour cream mixture to temper it. Then, stir the tempered cream mixture into the pot of soup. This prevents the cream from curdling.
17. Final Seasoning:
18. Taste the soup and adjust the salt and pepper to your preference. Simmer for a few more minutes to let all the flavors combine.
19. Prepare the Garnishes:
20. While the soup is cooking, boil potatoes in salted water and cook eggs until hard-boiled.
21. Serve the soup with the potatoes, halved hard-boiled eggs, and a sprinkle of chopped chives or dill.

Notes

Tips for Making It Taste Homemade:

• Use Fresh Ingredients: Fresh sorrel has a more vibrant flavor. If using jarred sorrel, reduce the salt and adjust the tanginess to taste.
• Don’t Skip Tempering the Sour Cream: This ensures a smooth, creamy texture without curdling.
• Optional Roasting of Onions: If using onions instead of leeks, slightly roast them over a gas flame or on a dry pan for a more robust flavor.