Zupa szczawiowa (sorrel soup)

Hello there! It is my first blog post from Poland. I’m spending the whole month here before Christmas and it is the best time of the year to prepare delicious stuff with my mom and my grandma and add some great recipes to my website. After a quick visit in Warsaw where I landed and spending some time with my sister and cousin, I enjoy my quiet and charming hometown and family time so much!

Today I have for you a seriously traditional and delicious sorrel soup. I think it is absolutely unique and there is no way you’ll mistake that flavor for anything else in the world. If you’re a fan of sour stuff, that soup is definitely an option for you. It’s also very creamy, filling and has a smoky aftertaste from the kielbasa.

But first a few words about the main ingredient- sorrel (szcaw in Polish, pronounced szchav)- is a leafy vegetable popular in Europe. It looks a bit like spinach, has a slightly sour taste and is used mainly for soups and salads.


Base of a sorrel soup is broth, sorrel and salt. In Poland it is typically based on bone broth with cooked vegetables. Sorrel soup is served hot with hard-boiled eggs, sour cream and sausage. It is creamy and sour. Due to the fact that sorrel soup is common through out the whole Eastern European region it is often called green borscht.

I placed one chicken leg (pork ribs are good too) in cold water, added bay leaves and peppercorns and simmered for about an hour, until the meat got soft. I added a chicken bullion cube to enchance the flavor but this is not necessary.


On the top of the pot there was some white scum from cooking which I removed with a big flat spoon. I added washed and cubes vegetables as well as sliced sausage (kiełbasa) to the sorrel soup and boiled it until they got soft but still not falling apart.


When the veggies were done I added sorrel. I used the one my mom made, it is preserved in a jar. It is important to add it after the vegetables are cooked, otherwise they won’t cook because of the acid contained in sorrel.


Finally, I placed sour cream in a separate bowl and spoon by spoon added hot soup and mixed it together before adding it to the rest of the soup to prevent curdling. I served it hot with hard-boiled egg.





If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • 300 g jarred sorrel
  • 1 chicken leg or a few pork ribs (about 0.5 lb)
  • 2 Polish sausages
  • 3 eggs
  • 2 carrots
  • 2 parsnips
  • 1 onion
  • 3 potatoes
  • 1/2 cup of sour cream
  • 4 hard-boiled eggs
  • salt and pepper
  • chicken bulion cube (optional)


  1. Place your choice of meat (chicken or pork) in a pot, cover with cold water, add bay leaves and peppercorns and simmer for about an hour, until the meat is soft.
  2. In the meantime, hard-boil 4 eggs.
  3. Wash and cube vegetables, but the onion and slice the sausage. Add them to the soup and cook for another 20 minutes until soft.
  4. Add sorrel to the soup and simmer for another 5 minutes. Add hot soup to the sour cream gradually and then mix it with the rest of the soup.
  5. Serve hot with hard-boiled egg.

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