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Recipes, Soups  /  April 22, 2020

Zupa Szczawiowa

Zupa Szczawiowa by Tasty Decoy

Zupa Szczawiowa, or ZOO-pah shchtah-vee-YOH-vah. Don’t worry if you can’t pronounce it. I’m still just starting to wrap my head (and tongue) around the Polish language myself, and I’m sure a native speaker would get a good laugh out of the way I say it.

This kind of soup appears in countless forms in many countries around the world, but the main ingredients are always the same: an abundance of greens, wild or otherwise, that can be easily found where you live. From there the variations are many.

The version I offer below is quite unique to the Sonoma and Mendocino Coasts that I’ve had the pleasure of calling home for almost five years now. Of course, you shouldn’t run out and start randomly harvesting wild plants unless you really know what you’re doing (see my disclaimer before you get any ideas), but you’ll get a remarkable bowl full of terroir if you do.

You should feel free to work with what you’re able to find, but the recommendations I make should be easily forageable in our areas right about now. They’re not listed in the version I’ve concocted here, but stinging nettles and young fir tips would be amazingly delicious additions.

If gathering wild ingredients isn’t your thing, fear not! A trip to one or both of Surf Market or Gualala Super could net you some tasty ingredients to get you started. I can personally vouch that store bought sorrel alongside other greens and veggies like spinach, celery leaves, parsley, peas (fresh or frozen), or even asparagus will land you a competent set of bowls of soup for your table.

Zupa Szczawiowa

Wild Sorrel and Spring Greens Soup

PREP TIME: 10 MINUTES     ●     COOK TIME: 30 MINUTES     ●     SERVES 8

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for the radishes

  • 4 bunches of radishes

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black peppercorns

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for the soup

  • 7 ounces Sheep Sorrel, coarsely chopped

  • 4 ounces Miner’s Lettuce, coarsely chopped

  • 3 ounces Wild Radish leaves, coarsely chopped

  • ½ ounce Mugwort leaves, coarsely chopped

  • ½ ounce Tri-Cornered Leeks, coarsely chopped

  • 2 tablespoons butter or olive oil

  • 2 quarts water or vegetable broth

  • 4 tablespoons flour or potato starch

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garnishes

  • Oven roasted radishes

  • Edible flowers

  • Extra Virgin Olive Oil

  • Maldon Finishing Salt

  • Freshly ground black peppercorns

  • Yogurt, sour cream or vegan alternative

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drink pairings

  • Wine: Sauvignon Blanc

  • Wine: Dry Riesling

  • Spirit: Vodka

  • Cocktail: Gin/Vodka Martini

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to make the radishes

  • Pre-heat your oven to 450 degrees.
  • Wash your radishes and remove any leafy greens from the bunches. Reserve the greens for another use, or add them to the greens for the soup if desired.
  • Place your cleaned radishes into an ovenproof dish and coat with the olive oil, salt and black pepper.
  • Roast in the oven for 15 minutes or until the radishes are cooked to your liking.
  • Move along and start your soup.
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to make the soup

  • If you have not already done so, thoroughly clean and coarsely chop all of your greens.
  • Place a skillet large enough to accommodate all of your chopped greens on a burner over medium heat. Once hot, add in the two tablespoons of butter or olive oil and allow the fat to heat up.
  • Throw all of your chopped greens into the skillet. Stir constantly until they are covered with the butter or oil and until they begin to wilt. Remove from heat.
  • Place a large soup pot on another burner and pour in your water or broth. Add in your sautéed greens and bring to a boil.
  • Reduce the heat to medium. Using an immersion blender, create a purée from the sautéed greens and water/broth.
  • Add in the flour or potato starch and raise the heat on the pan to high. Stirring constantly, bring the mixture to a boil for another five minutes.
  • Remove from heat and start to plate the dish.
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to assemble

  • Drop a dollop of yogurt or sour cream into the center of each bowl and surround it with a generous helping of the oven roasted radishes.
  • Pour one cup of the soup into each bowl, then garnish with a glug of extra virgin olive oil, finishing salts, black pepper and a handful of edible flowers.
  • Serve and enjoy immediately.

Notes

To make a more rustic and filling version, skip blending the ingredients and add in peeled, chopped and cooked potatoes, parsnips, celeriac and/or chopped onions. Sliced toasts pan fried in olive oil are also absolutely smashing to serve alongside a bowl or two.

Tags

  • Food
  • polish

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2 comments

  • Dennis Hanshew
    April 22, 2020

    Looks yummy Martin!

    Reply
    • Martin
      April 22, 2020

      I think you’d really like it…give it a go!

      Reply

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About Me

Martin Otis

Oh, hey! My name is Martin Otis, and I’m the wide-eyed, crazy vegetarian behind Tasty Decoy. Join me as I explore nature’s bounties, expand my palate (as well as my pantry) and share insights into rural, coastal California living. I’m so glad you stopped by, and hope you’ll continue to come back and hang out more often!

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Disclaimer

I can’t stress it enough: do not eat any wild fungi, flowers, plants, herbs, weeds, trees, leaves, bushes, etc. until you have verified their identity with an expert. Also, you should consult a health care professional to ensure that they are safe for you to ingest.

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