An exquisite soup straight from Poland. Its unique taste and rich aroma make this recipe suitable for any time of the year. However, it’s worth preparing a stock of sorrel in the summer to last through the winter.
Ingredients
- Smoked ribs: 600 grams
- Dried Bay Leaves: 3 pieces
- Whole Allspice (XXL): 3 pieces
- Carrots: 2 pieces
- Parsnip: 1 piece
- Celery root: 1 piece
- Potatoes: 4 pieces
- Ground Sorrel: 250 milliliters
- Cream (18%): 2 tablespoons
- Flour: 1 tablespoon
- Eggs: 6 pieces
Preparation
Transfer the ribs to a pot, cover with cold water (about 1.7 liters), add bay leaves, allspice, and ½ teaspoon of salt.
Bring to a boil, reduce heat, and simmer for fifteen minutes. Remove the meat, let it cool, and separate it from the bones. Return the meat to the soup.
Grate the vegetables using a grater with large holes. Sauté in butter, then add to the soup along with diced potatoes. Cook for 20 minutes, then add sorrel and cook for another fifteen minutes.
Mix the flour with cream, add broth, combine thoroughly, and add to the soup. Heat over low heat (do not boil) for about 10 minutes.
Season to taste with salt and pepper (optionally with lemon juice). Serve with boiled eggs.
