Polish-American Sorrel Soup (zupa szczawiowa) by Jaga
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
Wash sorrel leaves to clean it from soil and snails (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 spinach mixture to the soup. Add the filling (egg noodles, rice and boil for 2 more minutes. Use soil 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.
At Hanka's Table (Hardcover) by Hanka Sawka
Try also a book written by Alina Zeranska, Janina Domanska (Illustrator), entitled The Art of Polish Cooking
The most extensive and varied Polish cookbook ever published in English, with over 2,200 recipes in 20 categories, written especially for Americans with American weights, measures and temperatures a book written by Robert Strybel, Maria Strybel , entitled Polish Heritage Cookery