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Zupa Szczawiowa (Sorrel Soup)
Polish Soup! |
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1/2 lb. sorrel
1 Tbls. butter
3 Tbls. water
4 cups strained meat stock
3-4 Tbls. flour
2 cups milk
2 raw egg yolks
1 Tbls. soft butter
salt and pepper, to taste
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Wash well 1/2 lb. sorrel, trim away the stems, chop, and add to a skillet along with 1 Tbls. butter and 3 Tbls. water. Simmer on low heat under cover for 10 minutes.
Force mixture through a sieve into 4 cups strained meat stock and simmer a few minutes longer. Dissolve 3-4 Tbls. flour in 2 cups milk and add to the pot. Simmer briefly, the remove from heat. Fork-blend 2 raw egg yolks with 1 Tbls. soft butter, adding several tablespoons soup and stirring until smooth. Add to the pot. Salt and pepper, to taste.
Serve over hard-boiled egg slices. Instead of the eggs, it may be served over rice or with croutons!
Click on My Grandmother's Old World Polish Recipes for more great recipes from Poland!
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| Recipe Origin: Poland |
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Submitted by: |
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Victor
Poland |
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| This recipe has been viewed 22776 times. |
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