Sorrel soup (Borscht with shchavel)

 This is a classic Ukrainian/Russian sorrel soup that’s often called “green borscht” because of the sorrel.It has similar leafs of spinach and sour to taste.You can cook it with meat or make it vegetarian, ( that’s how I usually cook it), but if with meat I usually make my own chicken broth. Serve it hot with a dollop of sour cream and crusted bread.

1 onion chopped
1 carrot peeled and shredded
8 oz. tomato sauce
4 cups chopped sorrel
3 hard boiled and chopped eggs or  uncooked whisked with a fork
3-4 potatoes diced
10 cups water or chicken broth/stock
2 tablespoon chopped  fresh dill
1 tablespoon chopped parsley
1/2 cup chopped green onions
3 tablespoons oil
2 bay leaf
salt and pepper
sour cream
*optional- 1/4 of shredded cabbage and add 1-2 crushed garlic to onion and carrots if cooking vegetarian.

Heat a pan or large pot on medium heat.
Add oil to the pan/pot.
Add onions and carrots.
Saute onions and carrots until golden brown.
Add tomato sauce and bay leaf.
Cook for about 3-4 minutes stirring often.
Add the potatoes and broth/stock or water to the pot *
Season with salt and pepper.
Bring to boil on high heat then reduce heat to low and let  potatoes cook for about 15-20 minutes.
Add sorrel,eggs,dill,parsley and green onions.
Cook for 1 minute and remove from heat.
I like my soup to sit for awhile to get the flavors combined, then serve in approx. 30 minutes with sour cream and crusted bread.

*If using a saute pan, transfer the onions,carrot and tomato sauce cooked mixture  and potatoes to the pot with boiling water or stock/broth.Let it cool until potatoes are done.