The distinct sour taste of sorrel soup (zupa szczawiowa) has long been held in high regard in Poland, other areas of eastern Europe, and in Yiddish culture. Its main component is a leafy, lettuce-like herb that can be easily grown in a home garden or even picked in the wild. Sorrel, which is known by its Latin name Rumex acetosa, can also be found at your local farmers market. Sorrel is a seasonal herb and therefore hard to find during cold months. However, it can be easily stored in a freezer. Wash the sorrel thoroughly in cold water, chop it, put it in zip lock bags and freeze. It is also a well known fact that sorrel soup is just what the doctor ordered for a hangover.
Ingredients:
- 3-5 pork ribs
- 2 large carrots
- 1 medium onion
- 4-5 large potatoes
- 4-6 cups of sorrel
- 1-1.5 cups of sour cream
- eggs
- bay leaves
- allspice seeds
- salt and pepper
In preparation of the stew, pour in about 4 quarts of water into a medium size pot, add pork ribs, chopped carrots, a whole onion, 4 medium bay leaves, 4 - 6 allspice seeds (also known as Jamaica pepper), and let the whole thing simmer on low to medium heat until the meat is cooked. If you are not a fan of pork, you can easily use a fairly fatty piece of beef. Alternatively, you can use a mix of beef and vegetable broth but remember to still include the carrots and spices.
It's a well known fact that sorrel soup is just what the doctor ordered for a hangover.
While your stew is cooking, make sure to soak sorrel leaves in cold water for 20 - 30 minutes, stirring occasionally, to help get rid of the sand and other dirt particles. Once your stew is ready, add chopped potatoes and continue to boil on low to medium heat for 15 - 20 minutes. Next, add chopped sorrel and continue to cook for another 15 - 20 minutes. It is important to add raw potatoes prior to adding sorrel as the sour herb gives them an undesirable firm outer shell.Pour some of the liquid soup into a bowl and mix it with sour cream until you eliminate all granules. Alternatively, you can use boiling water to mix your sour cream if you feel the soups is not liquid enough. You can also replace sour cream with kefir if you're counting calories. Add the mixtures to the pot while stirring and allow it to cook for another 10 minutes. Add salt and pepper for flavor before serving. Serve hot in a bowl with a chopped hard boiled egg. Enjoy!
Step 2
While your stew is cooking, make sure to soak sorrel leaves in cold water for 20 - 30 minutes, stirring occasionally, to help get rid of the sand and other dirt particles. Once your stew is ready, add chopped potatoes and continue to boil on low to medium heat for 15 - 20 minutes. Next, add chopped sorrel and continue to cook for another 15 - 20 minutes. It is important to add raw potatoes prior to adding sorrel as the sour herb gives them an undesirable firm outer shell.
Step 3
Pour some of the liquid soup into a bowl and mix it with sour cream until you eliminate all granules. Alternatively, you can use boiling water to mix your sour cream if you feel the soups is not liquid enough. You can also replace sour cream with kefir if you're counting calories. Add the mixtures to the pot while stirring and allow it to cook for another 10 minutes. Add salt and pepper for flavor before serving.
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