Sorrel soup is a traditional Polish soup prepared on the basis of broth and sorrel. In this recipe, I used sorrel from a jar, because it’s not yet the season for this vegetable, but I will certainly prepare it with fresh sorrel as well. The taste of the soup is delicious, slightly sour, and the boiled egg perfectly emphasizes the taste of this dish 🙂

Ingredients:

500 g pork ribs
1 carrot, peeled
1 parsley, peeled
1/4 of celery, peeled
a piece of leek
300 g of sorrel from the jar
about 2 liters of water
4 tbsp cream 18%
4 grains of allspice
5 peppercorns
2 bay leaves
salt and pepper to taste

Procedure:

Put the ribs, carrots, parsley, celery, leek, allspice grains, peppercorns and bay leaves into the pot. Pour it all over with cold water. Cover the pot and bring to the boil, reduce the heat so that the soup only gurgles slightly. Cook for about 1½ hours. After this time, take the soup off the heat and use a colander to extract all the ingredients, the soup should remain alone. Dice the carrots and remove the bones from the ribs. Put the meat and carrots back in the soup (the rest of the ingredients will no longer be needed). Put the pot on the burner and bring it to a boil over medium heat. Add sorrel and mix, cook for a few minutes. After this time, put the cream in a bowl. Add a ladle of boiling soup to the cream to temper the cream, mix. After mixing the cream with the soup, pour the contents of the bowl into the pot and mix thoroughly. Simmer the soup for about 7 minutes. Season to taste with salt and pepper. Serve with a boiled egg (you can also add boiled potatoes and chives).

Enjoy!