Szczawiowa from Grandma’s recipe is one of the best spring delicacies. It is well prepared acidic and much lighter than cucumber. The green color of sorrel, fritted with cream with the addition of hard -boiled egg, not only tastes, but also looks like from the best restaurant. There are a lot of recipes for oxalic soup and the very use of sorrel, but if we pay attention to which it is not only tasty, but also healthy, you must not miss the ingredients that our grandmothers added to the popular Szczawiówka.
Szczawiówka – soup from centuries ago
You say “sorrel”, you think “sorrel soup” and dinner at your grandmother on a spring or summer day. I must admit that almost every grandmother had the best recipe for sorrel and not know why, later the soup cooked according to this recipe never tasted the same again. This does not mean, however, that it is not worth cooking. Behind one of the sorrel soup from the grandmother’s recipe will come out perfect. The ingredients we use are important. It will also be useful to some culinary intuition and knowledge. And the sorrel is worth eating, because it is not only tasty, but also healthy. Like sorrel itself. You just have to remember to add protein -rich ingredients to it. Szczaw is a source of vitamin C. It is rich in potassium, phosphorus, calcium, and magnesium. Its properties have already been appreciated in ancient times. The Romans and the Greeks used it to alleviate the effects of indigestion, as well as in the treatment of liver problems. The plant went to Polish tables in the Middle Ages and was served mainly in soup. So in this case little has changed. To this day, it is the most popular dish from sorrel. But sour leaves blend in perfectly with the taste of fish, onions, peppers, potatoes, meat, pork, veal, eggs, salads, sauces based on cream and goat cheese. Sorrel is also great for marinating. If you cover raw meat with leaves, then after preparation it will be softer. Although the sorrel has a lot of taste and health values, you must not eat it too often.
Spring soup that impresses with taste and color. Grandma added this ingredient to her to make it healthier and more delicious
Sorrel soup can be healthier than sorrel itself. If it is prepared from a good recipe. All thanks to the appropriate combination of ingredients. As we wrote above, sorrel has a lot of properties that have a positive effect on our health. However, this does not change the fact that the plant contains harmful oxalic acid, which absorbs calcium, which can lead to bone decallation and muscle contractility disorders. In addition, oxalates have the ability to accumulate in the kidneys and bladder, which leads to the formation of urolithiasis. That is why you should not eat sorrel too often. Moderation is the most important, and to each dish with its use you need to add components rich in calcium, which limits the harmful effects of oxalic acid. Our grandmothers knew perfectly well, who always added an egg and cream to the oxalic soup. It is also worth knowing that sorrel contains a lot of vitamins, microelements and tannins, which is why it is recommended for diarrhea.
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