Update date: 10 October 2013

Sorrel soup


  • 0.5 kg of pork bones
  • a bunch of sorrel
  • soup vegetables (two carrots, a piece of celery, parsnip, leek, onion)
  • 150 ml of 30% cream
  • 2 spoons of flour
  • 1 spoon of butter
  • 1 hard-boiled egg



Boil the pork bone stock, adding soup vegetables and sorrel, fried up with butter. After boiling, take out the bones and soup vegetables. Add cream and flour to the stock. Serve the soup with a cut hard-boiled egg.



This meal was prepared by the Country Homemakers’ Association from Ryczów during the 1st "Silesian Tastes Festiwal 2006" in Ogrodzieniec.