This Polish-style soup cooks potato and sorrel into a soft bowl with a clean tart edge.
10 min prep 20 min cook 32 min rest
Keeps the screen on · step-by-step guide · built-in timer
Dice 2 potatoes and finely chop 1 bunch sorrel.
Turn 1 onion over medium heat for 4 minutes.
Add the potatoes and 5 cups water, then cook for 15 minutes.
Add the sorrel and boil for 8 minutes.
Mash some of the potato and rest for 5 minutes so the sour herb flavor balances.
💡 Tip: Adding the sorrel in the final minutes keeps its color vivid.
🍽️ Serving suggestion: Serve the soup hot with sour cream and dill on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~158
kcal calories
4
g protein
23
g carbs
5
g fat
1.9g
Sugar
2.3g
Fiber
16.3mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?