Sorrel Soup (zupa szczawiowa) is pretty popular in Poland. I have never seen anyone making it here in US…I tried this recipe and it is really good:

Ingredients for the soup:

15- 20 sorrel leaves (middle size, if you use also small leaves, use more, the old leaves may not be good if they are folded, they may be grainy &bitter)

1-2 Tbsp. butter or margarine

1-2 Tbsp. flour

1 can of cream of chicken soup (10.5 oz)

1/3 c milk

Ingredients for extra taste (optional):

1 egg

1/2 c. flour

1/2 c. sour cream

1/2 c. rice

extra hard-boilded eggs

Procedure:

Wash sorrel leaves to clean it from soil (you can soak it in cold soiled water and keep it even for a day, they will stay fresh). Trim off and discard stems. Chop sorrel into small pieces and simmer in 1-2 tablespoons of melted butter (or margarine) for 5 minutes (instead of extra table of butter you can add some water) in the pan. The sorrel mixture should soften and gradually change a color into brownish-green. Dissolve 1/3 cup of milk with 1-2 tablespoons of flour and add to the sorrel. Cook 5 more minutes.

In the separate pot boil cream of chicken dissolved with 1 can of water until boiling. Add the sorrel mixture to the soup. Add the filling (egg noodles, rice and boil for 2 more minutes. Use salt or pepper if needed for a better taste. You can also add ½ cup of sour cream to the soup.

Procedure for extra taste:

Egg noodles: mix one egg with 1-2 tablespoonbs of flower. Pour a flour egg mixture into the boiling soup, this would create the lumps/filling.

Rice: cook white rice (1/2 cup) and add it to the soup.

Hard-boiled eggs may be added, one or a half for each soup plate.

Smacznego!

Do następnego razu… (Till next time…)