Zupa Szczawiowa Sorrel Soup with Sour Cream Recipe

Polish Soup

More Polish Soup Recipes

Ingredients:

1 lb. sorrel leaves, cleaned,washed,and dried
(1package frozen spinach may be substituted,with addition of a few drops of lemon juice)
2 tbs. butter
6 cups light soup stock
2/3 cup sour cream
1 tbs. flour
salt and pepper to taste
4-6 hard-cooked eggs (optional)

Directions:

Chop sorrel raw;add salt to taste,and saute in butter until done-about 20 minutes. Combine with strained soup stock. Beat flour into the sour cream and combine with soup;Stir thoroughly and let simmer 5 to 10 minutes. Serve with quartered hard-cooked eggs or deviled eggs on strips of toast. Serves 6 to 7 (May be served with croutons alone. ENJOY

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Submitted 6/13/05.
Source: Ochorowicz-Monatowa Polish Cookbook
Submitted By: Eileen Werth
crzylegs@erols.com
Zupa Szczawiowa Sorrel Soup with Sour Cream


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