Polish · beginner
Polish Sorrel And Potato Stew With Poached Eggs
A comforting, vibrant sour stew featuring fresh tart sorrel leaves, diced potatoes, garlic, and sour cream topped with soft poached eggs.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt butter in a soup pot over medium heat, add onion and garlic, and sauté for 4 minutes until translucent.
- 02
Pour in vegetable broth and add diced potatoes; bring to a boil, cover, and simmer for 12 minutes until potatoes are tender.
- 03
Add chopped sorrel leaves to the pot and simmer uncovered for 3 minutes until leaves soften and turn olive green.
- 04
Whisk sour cream with a ladle of warm broth in a bowl to temper, then stir the mixture back into the stew.
- 05
In a separate small pot of gently simmering salted water, poach eggs for 3 to 4 minutes until whites are set and yolks remain soft.
- 06
Season stew with salt, ladle into warm bowls, and place one poached egg into the center of each serving.
A LITTLE KITCHEN KNOW-HOW
Sour Cream Tempering
Gradually mixing hot cooking liquid into sour cream to equalize temperatures and stabilize dairy proteins before combining into a hot stew.
Notes from the kitchen
- Tempering sour cream with hot broth before adding to the pot prevents the dairy from curdling.
- If fresh sorrel is unavailable, spinach mixed with two tablespoons of lemon juice offers a comparable tangy profile.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.