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home > recipes > soups > zupa szczawiowa
Polish Sorrel Soup Wash well ½ lb. sorrel, trim away stems, chop, add to skillet along with 1 tablespoon butter and 3 tablespoons water and simmer on low heat under cover 10 min. Force mixture through sieve into 4 cups strained meat stock and simmer a few min. longer. Dissolve 3-4 tablespoons flour in 2 cups milk and add to pot. Simmer briefly, then remove from heat. Fork-blend 2 raw egg yolks with 1 tablespoon soft butter, adding several tablespoons soup and stirring until smooth. Add to pot. Salt & pepper to taste and serve over hard-boiled egg slices. Instead of the eggs, it may be served over rice or with croutons.

Zupa Szczawiowa


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list all recipes for SOUPS (322)
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keyword: szczawiowa
ethnicity: eastern european
recipes for soups
recipes by rcoen
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(posted April 16, 2009)

Polish
Sorrel Soup

Wash well ½ lb.
sorrel, trim away stems, chop, add to skillet along with 1 tablespoon butter and 3 tablespoons water and simmer on low heat under cover 10 min.

Force mixture through
sieve into 4 cups strained meat stock and simmer a few min. longer. Dissolve 3-4 tablespoons flour in 2 cups milk and add to pot. Simmer briefly, then remove from heat. Fork-blend 2 raw egg yolks with 1 tablespoon soft butter, adding several tablespoons soup and stirring until smooth. Add to pot.

Salt & pepper to taste and serve over hard-boiled egg slices. Instead of the
eggs, it may be served over rice or with croutons.


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