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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="https://www.polonist.com/wp-content/uploads/2019/05/Polish-Sorrel-Soup-Szczawiowa2-430x430-320x320.jpg">
<img src="Images/AC2F7056-571A-4173-927F-84FC7A5E71D7/30BC167A-982E-43A2-A146-44A1BFD4E0FD.jpg" itemprop="image" class="photo photoswipe"/>
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<!-- Name -->
<h1 itemprop="name" class="name">Polish Sorrel Soup with Boiled Egg</h1>
<!-- Info -->
<!-- Rating, categories -->
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">15 minutes</span>
<b>Cook Time: </b><span itemprop="cookTime">15 minutes</span>
<b>Servings: </b><span itemprop="recipeYield">Yield: 4</span>
<!-- Source -->
<b>Source: </b>
<a itemprop="url" href="https://www.polonist.com/polish-sorrel-soup-szczawiowa/">
<span itemprop="author">polonist.com</span>
</a>
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<div class="clear"></div>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">SOUP</p><p class="line" itemprop="recipeIngredient"><strong>34</strong> fl oz (1 litre) chicken stock; can replace with any meat-based stock</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> bunches (approx. 14 oz, 400 g) fresh sorrel leaves</p><p class="line" itemprop="recipeIngredient"><strong>0.5</strong> bunch (approx. 3.5 oz, 100 g) fresh nettle leaves; can replace with spinach</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> medium onion</p><p class="line" itemprop="recipeIngredient"><strong>1.5</strong> tablespoon butter</p><p class="line" itemprop="recipeIngredient">pinch of salt</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> teaspoon lemon juice</p><p class="line" itemprop="recipeIngredient">pinch of black pepper</p><p class="line" itemprop="recipeIngredient">pinch of sugar</p><p class="line" itemprop="recipeIngredient"><strong>3.5</strong> fl oz (100 ml) of sour cream; 12-18% fat</p><p class="line" itemprop="recipeIngredient">GARNISH</p><p class="line" itemprop="recipeIngredient"><strong>4</strong> medium eggs</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> teaspoon of lemon zest; grated or cut into strips</p><p class="line" itemprop="recipeIngredient">fresh thyme; optional</p><p class="line" itemprop="recipeIngredient">fried bacon strips; optional</p>
</div>
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<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Start warming up the chicken stock (we will need it soon).</p><p class="line">Wash all the leaves (both sorrel and nettle), dry them and then chop roughly.</p><p class="line">Peel the onion and dice it finely.</p><p class="line">In a pan, heat the butter and sauté the onion for a little while. Add in the leaves.</p><p class="line">Salt lightly, mix together with a spatula and stew under cover for around 3-5 minutes.</p><p class="line">Pour the hot chicken stock in and cook for 10 minutes.</p><p class="line">Chill it down for a bit, then blend it with a blender and then press it through a strainer. I left a one-fifth of the leaves unblended for more texture. Return to the pan.</p><p class="line">Salt lightly, add the lemon juice, salt and sugar.</p><p class="line">Add sour cream and heat the soup to the desired temperature.</p><p class="line">Serve with boiled egg (halved), fresh thyme and thin strips of zest.</p>
</div>
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<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>Total Fat: 16g Saturated Fat: 7g<br/>Trans Fat: 0g Unsaturated Fat: 7g<br/>Cholesterol: 196mg Sodium: 500mg<br/>Carbohydrates: 13g Fiber: 0g Sugar: 6g<br/>Protein: 13g</p>
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