Polish Sorrel Soup Food

SZCZAWIOWA: POLISH SORREL SOUP WITH FRIED BACON FLAKES AND SOFT-BOILED EGG

Steps:

• Wash all leaves, pat them dry and chop them roughly.
• Peel onion, dice it finely.
• In a heavy-bottomed stock pot, melt butter. Add diced onion and sauté over medium heat for 5 minutes, until lightly golden.
• Add chopped leaves with a pinch of salt, combine with a spatula. Stew under a lid for around 3-5 minutes.
• Pour broth in, stir and bring to a near-boil. Reduce the heat (so that the soup just simmers), cover with a lid and cook for 10 minutes.
• [Optional] Using a slotted spoon, remove around one-fifth of the leaves and into a bowl. Set aside.
• Blend soup with immersion blender until smooth. Alternatively, if using a food processor, allow the soup to cool down first, then move it over to the device's container, blend until smooth and return to the pot.
• [Optional] If you removed one-fifth of the leaves, now it's the moment to return them to the pot.
• Add 0.5 teaspoon of salt, 1 teaspoon of lemon juice, a pinch of ground pepper and 1 teaspoon of sugar. Stir and have a taste. Is it too sour for your liking? Add a touch of sugar. Is it not sour enough? Add more lemon juice.
• Bring the soup to desired temperature. Add cream and stir.
• Pour into individual bowls or soup plates. Garnish with eggs, lemon zest, fresh thyme and fried & crushed bacon. Serve immediately.

POLISH SORREL SOUP

Steps:

• Peel and grate potatoes.
• Bring beef broth to a boil.
• Add grated potatoes.
• Add finely chopped sorrel.
• Cover and simmer 15 minutes.
• Add the flour to the milk
• Pour into the soup.
• Season to taste.
• Add butter.
• Add beaten eggs in a stream.
• Serve over sliced hard boiled eggs.

SORREL SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

SORREL SOUP

Steps:

• In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook, without browning, until softened, 6 to 8 minutes. Add sorrel and season with 1/2 teaspoon salt. Stir over low heat for about 5 minutes.
• Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes. Stir in boiling stock. Simmer for 10 minutes. Season with salt and pepper.
• In a small bowl, beat yolks lightly with cream. Whisking constantly, slowly pour 1 cup hot stock mixture into egg mixture, then return back to saucepan. Do not let soup boil after egg yolks have been added or yolks will curdle.
• Stir in softened butter and serve hot with a dollop of creme fraiche and chervil. If serving the soup chilled, do not add the softened butter.

SCHAV BORSCHT - SORREL SOUP

Steps:

• Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
• Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
• Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
• Let the soup simmer for 25 to 30 minutes more.
• Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
• Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
• Serve hot or cold, accompanied by sour cream.