Polish Sorrel and Potato Soup
Polish sorrel and potato soup turns fresh sorrel, tender potatoes, sweet carrots, and creamy sour cream into a bright, cozy bowl with real old world flavor.
This classic Polish soup is also called szczawiowa. It tastes tangy, silky, and fresh. The sorrel gives the broth a lemony bite without adding lemon. Potatoes make it filling, eggs add protein, and dill brings that clean garden finish.
Why You’ll Love This Recipe
- Bright and creamy: Fresh sorrel gives the soup a tart flavor, while sour cream softens the edges.
- Simple pantry base: Potatoes, carrots, onion, broth, and eggs keep the cost low.
- Filling without feeling heavy: The potatoes and eggs make it a real meal, but the broth stays light.
- Fast weeknight comfort: The soup cooks in about 35 minutes once the eggs are ready.
Fabian’s Budget & Health Tip: Use vegetable broth for a cheaper meatless version, or use homemade chicken broth from bones and scraps. If sorrel is pricey, mix sorrel with a small handful of spinach for volume, but keep enough sorrel for the signature tang.
Ingredients (Serves 4)
- 4 cups chicken or vegetable broth (960 ml)
- 1 pound potatoes, peeled and cut into small cubes (450 g)
- 2 medium carrots, diced (200 g)
- 1 medium onion, finely chopped (150 g)
- 4 packed cups fresh sorrel, stems trimmed and leaves chopped (120 g)
- 2 tablespoons butter (28 g)
- 1/2 cup sour cream (120 g)
- 4 hard boiled eggs, peeled and halved
- 2 tablespoons fresh dill, chopped (8 g)
- 3/4 teaspoon salt, plus more to taste (4 g)
- 1/4 teaspoon black pepper, plus more to taste (1 g)
Step-by-Step Instructions
1. Simmer the Potatoes, Carrots, and Onion
Add the broth, potatoes, carrots, onion, salt, and black pepper to a medium soup pot. Bring it to a gentle boil, then lower the heat to a steady simmer. Cook for 15 to 18 minutes, until the potatoes feel tender when pierced with a fork and the onion smells sweet instead of sharp.
2. Sauté the Sorrel in Butter
While the vegetables cook, melt the butter in a skillet over medium heat. Add the chopped sorrel and stir for 1 to 2 minutes. The leaves will wilt fast and turn a darker green. Stop as soon as the sorrel looks soft and glossy, so the fresh tart flavor stays bright.
3. Add the Sorrel to the Soup
Scrape the buttery sorrel into the pot. Stir well and let the soup simmer for 3 minutes. The broth should smell fresh, grassy, and lightly tangy. Taste the potatoes at this point, because they should be fully soft before the sour cream goes in.
4. Temper the Sour Cream
Spoon the sour cream into a small bowl. Slowly whisk in 1/2 cup hot soup broth (120 ml), one spoonful at a time. The sour cream should loosen and feel warm. This step keeps it smooth instead of curdled.
5. Finish the Soup
Turn the heat to low. Stir the tempered sour cream mixture back into the pot. Warm the soup gently for 2 to 3 minutes, but do not let it boil. The color will turn pale green and creamy, and the broth should taste tart, savory, and mellow.
6. Serve with Eggs and Dill
Ladle the soup into bowls. Add two egg halves to each bowl and sprinkle with fresh dill. Finish with a small pinch of black pepper. Serve hot, while the potatoes are tender and the dill smells fresh.
Expert Troubleshooting & FAQs
Why did my sour cream curdle?
The soup was likely too hot, or the sour cream was added too quickly. Always temper sour cream with hot broth first, then stir it into the soup over low heat. Do not boil the soup after adding it.
Can I use frozen sorrel?
Yes. Use about 1 cup frozen chopped sorrel (150 g). Add it straight to the butter and cook until the extra moisture steams off. Frozen sorrel often tastes stronger, so taste before adding extra salt.
What does sorrel taste like?
Sorrel tastes bright, tart, and lemony. It is a leafy green, but it has more bite than spinach. That tang is what makes Polish sorrel and potato soup so distinct.
Can I make this soup vegetarian?
Yes. Use vegetable broth instead of chicken broth. The potatoes, carrots, sour cream, eggs, and dill still give the soup plenty of body and flavor.
Can I make it ahead?
Yes, but store the eggs separately for the best texture. Reheat the soup gently over low heat and do not boil it. Add the eggs and dill just before serving.
Is sorrel healthy?
Sorrel is a leafy green that adds vitamin C, minerals, and fresh flavor. It also contains oxalic acid, so enjoy it in normal food portions. If you follow a kidney stone diet, ask your medical professional before eating sorrel often.
Estimated Nutritional Facts
These values are rough estimates per serving and may change based on your broth and sour cream.
- Calories: 285
- Protein: 11 g
- Carbs: 32 g
- Fats: 13 g
Polish Sorrel and Potato Soup
Ingredients
- 4 cups chicken or vegetable broth (960 ml)
- 1 pound potatoes, peeled and cut into small cubes (450 g)
- 2 medium carrots, diced (200 g)
- 1 medium onion, finely chopped (150 g)
- 4 packed cups fresh sorrel, stems trimmed and leaves chopped (120 g)
- 2 tablespoons butter (28 g)
- 1/2 cup sour cream (120 g)
- 4 hard boiled eggs, peeled and halved
- 2 tablespoons fresh dill, chopped (8 g)
- 3/4 teaspoon salt, plus more to taste (4 g)
- 1/4 teaspoon black pepper, plus more to taste (1 g)
Instructions
- 1. Simmer the Potatoes, Carrots, and Onion. Add the broth, potatoes, carrots, onion, salt, and black pepper to a medium soup pot. Bring it to a gentle boil, then lower the heat to a steady simmer. Cook for 15 to 18 minutes, until the potatoes feel tender when pierced with a fork and the onion smells sweet instead of sharp.
- 2. Sauté the Sorrel in Butter. While the vegetables cook, melt the butter in a skillet over medium heat. Add the chopped sorrel and stir for 1 to 2 minutes. The leaves will wilt fast and turn a darker green. Stop as soon as the sorrel looks soft and glossy, so the fresh tart flavor stays bright.
- 3. Add the Sorrel to the Soup. Scrape the buttery sorrel into the pot. Stir well and let the soup simmer for 3 minutes. The broth should smell fresh, grassy, and lightly tangy. Taste the potatoes at this point, because they should be fully soft before the sour cream goes in.
- 4. Temper the Sour Cream. Spoon the sour cream into a small bowl. Slowly whisk in 1/2 cup hot soup broth (120 ml), one spoonful at a time. The sour cream should loosen and feel warm. This step keeps it smooth instead of curdled.
- 5. Finish the Soup. Turn the heat to low. Stir the tempered sour cream mixture back into the pot. Warm the soup gently for 2 to 3 minutes, but do not let it boil. The color will turn pale green and creamy, and the broth should taste tart, savory, and mellow.
- 6. Serve with Eggs and Dill. Ladle the soup into bowls. Add two egg halves to each bowl and sprinkle with fresh dill. Finish with a small pinch of black pepper. Serve hot, while the potatoes are tender and the dill smells fresh.
