Polish Sorrel Soup

|This Polish recipe for 'zupa szczawiowa' can be made in many different ways. This is just one variation. Fresh parsley adds extra flavor potatoes give the soup some heft and sour cream adds delicious creaminess and a slight tang.|parsley sorrel|1.5 L cold water1 large carrot peeled and sliced1 bunch fresh parsley3 medium potatoes peeled and cubed1 bouillon cube chicken or vegetable1 bay leaf1 tablespoon unsalted butter225g fresh sorrel washed stemmed as for spinach and chopped240g sour cream1 tablespoon all-purpose flourSalt to tasteFreshly ground black pepper to tasteFresh dill or parsley chopped for garnish2 hard-boiled eggs cut into quarters|In a large saucepan or Dutch oven add the cold water carrot and parsley and bring to a boil over high heat covered.Add the potatoes bouillon cube and bay leaf and bring back to a boil. Reduce the heat to medium and simmer until the vegetables are tender.In a large skillet melt the butter and sauté the sorrel for 10 minutes.Transfer to the soup and bring to a boil. Reduce the heat and remove the bay leaf.In a heatproof bowl or measuring cup use a fork to blend the sour cream with the flour.Temper by adding a few ladles of hot soup whisking constantly until smooth.Transfer tempered sour cream and flour mixture to the soup pot stir well. Season with salt and pepper.Simmer until thickened and just under the boiling point. Taste and adjust the seasonings.Portion the soup into heated bowls and garnish with chopped dill or parsley and hard-boiled egg quarters.|20.00 minutes|6|The Spruce Eats