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Zupa Szczawiowa (Sorrel Soup)
Polish Soup!
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


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!

Preparation Time: Serves:
Recipe Origin: Poland
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