Zupa Szczawiowa – Polish Sorrel Soup

In a large saucepan or Dutch oven, place 6 cups cold water, carrots and parsley. Bring to a boil and add bay leaf, potatoes and bouillon cube. Bring back to a boil, reduce heat and simmer until vegetables are tender.

In a large skillet, melt butter and sauté sorrel for 10 minutes. Transfer to the soup and bring to a boil. Reduce heat. Remove bay leaf. Fork blend sour cream with flour and temper with a few ladles of hot soup. Transfer tempered sour cream to soup, stir well and simmer until thickened and just under the boiling point. Adjust seasonings.

Portion soup into heated bowls and garnish with chopped dill or parsley and egg quarters.