Polish · Authentic-ish Polish
Zupa Szczawiowa Sorrel Soup
355 kcal a serving, against 478 for the traditional version. That is 123 kcal off, or 26%, with 21.6g of protein. Serves 4. 1 hour.
What the traditional version is
Sorrel, wilted into a rich pork rib broth, with softened onion, carrot and potato, finished with a generous spoon of soured cream and usually topped with a halved hard-boiled egg. If you're at someone's nan's house, expect plenty of pork fat on your lips and a slightly green moustache after.
What changed, and what each change costs
Pork rib broth for chicken stock
Pork ribs mean flavour and fat in equal measure, so swapping in lean chicken stock drops most of the fat but keeps the savoury backbone. The sorrel can hold its own, but you'll miss that undercurrent of porkiness.
What it costs you. The soup feels lighter and won't gloss your lips. You lose the richness and the 'Nan's house' aroma, but you still get something worth licking the spoon for.
Soured cream for reduced-fat soured cream
Normal soured cream is all about body and tang. Using the low-fat sort holds onto the sharpness but doesn't stick to your spoon, or your arteries, in the same way.
What it costs you. You lose the creamy finish and thickness - it's more brothy than luscious, but it won't make your next walk up the stairs feel like a workout.
Boiled whole eggs for extra egg whites
A whole egg is the classic, but most of the protein's in the white. Going for extra whites bumps up the protein without the yolky hit of fat, and you can still float one or two halved eggs on each bowl. You do lose a bit of richness, but the soup is no longer just an excuse to eat eggs.
What it costs you. If you love a jammy yolk, you might sulk for a minute, but you'll notice it fills you up for longer.
More carrot and potato, less pork
Without the pork, the soup can taste a bit thin, so more veg gives it some body and makes sure every ladleful feels like a meal. It's also cheaper and you might even pretend to yourself you're eating salad.
What it costs you. No one's confusing it for something slow-cooked with bones, but you can't eat nostalgia. If you want more meatiness, try adding a handful of cooked chicken breast.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 478 | 355 |
| Protein | 28.4g | 21.6g |
| Fat | 28.4g | 10.6g |
| Saturated fat | 10.5g | 3.7g |
| Carbohydrate | 27.2g | 43.6g |
| Protein per 100 kcal | 5.9g | 6.1g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Polish prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. eggs, milk, celery.
The method is in the book
No one's grandmother would say this is as good as the real thing, and she'd be right. The soup is brighter and less silky, and nobody's feeling sleepy afterwards. Still, you keep all the tang and enough richness to feel like a treat. The sorrel's still front and centre, and the extra egg white sneaks in more protein than the classic bowl ever did. Want more nostalgia? Add a good spoon of pork dripping and call your mother.
The quantities and the method for this dish are in Authentic-ish Polish, along with 56 more. It is not out yet. The swap kit is free in the meantime.