Zupa szczawiowa

Zupa szczawiowa is a traditional Polish soup made primarily from sorrel, which gives it a characteristic sour taste. It is also known in other Slavic cuisines, such as Russian, Ukrainian, and Belarusian.

Ingredients and Preparation

The main ingredient of zupa szczawiowa is sorrel, a perennial herb that grows abundantly in the wild and cultivated fields of Poland. The leaves of the sorrel are harvested in the spring and early summer, when they are young and tender, and have the most intense flavor. Other ingredients typically include onion, garlic, carrot, potato, salt, pepper, and sometimes egg or sausage.

To prepare zupa szczawiowa, the sorrel leaves are first washed and chopped, then sautéed with onion and garlic until they wilt. Water or broth is added, along with diced carrot and potato, and the soup is simmered until the vegetables are tender. The soup is then seasoned with salt and pepper, and sometimes enriched with a beaten egg or slices of sausage.

Variations

There are many regional variations of zupa szczawiowa in Poland. In some regions, the soup is thickened with flour or cream, while in others it is served clear. Some versions include other vegetables, such as beetroot or cucumber, or additional herbs and spices, such as dill or bay leaf. In some parts of Poland, zupa szczawiowa is traditionally served at Easter.

Cultural Significance

Zupa szczawiowa is a beloved part of Polish culinary heritage, enjoyed for its unique sour flavor and its connection to the spring and summer seasons. It is often served as a starter before the main course, but can also be a light meal in itself, especially when enriched with egg or sausage.

See Also

• List of Polish soups
• Polish cuisine
• Sorrel soup