This is a classic Ukrainian/Russian sorrel soup that’s often called “green borscht” because of the sorrel. It has leaves similar to spinach and a pleasantly sour taste. You can cook it with meat or make it vegetarian, which is how I usually prepare it. When making it with meat, I usually make my own chicken broth. Serve it hot with a dollop of sour cream and crusty bread. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Chop 1 onion, peel and shred 1 carrot, dice the 3–4 potatoes, and chop 4 cups sorrel, 2 tablespoons fresh dill, 1 tablespoon parsley, and 1/2 cup green onions.
- Step 2
If using hard-boiled eggs, hard-boil and chop the 3 eggs. Alternatively, leave the eggs raw and whisk them with a fork before adding them later.
- Step 3
Heat 3 tablespoons oil in a large pot over medium heat. Add the chopped onion and shredded carrot and sauté until softened and golden.
- Step 4
If making the vegetarian version, crush 1–2 garlic cloves and add them to the onion and carrot mixture. Thinly shred 1/4 head cabbage and set it aside for later.
- Step 5
Add 8 oz tomato sauce and 2 bay leaves to the pot. Cook for 3–4 minutes, stirring frequently.
- Step 6
Add the diced potatoes and 10 cups water or chicken broth/stock. Season with salt and black pepper to taste.
- Step 7
Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender. Add the optional shredded cabbage during this stage if using.
- Step 8
Add the 4 cups chopped sorrel, prepared eggs, chopped dill, parsley, and green onions. If using raw whisked eggs, pour them in gradually while stirring the soup.
- Step 9
Cook for about 1 minute, then remove the pot from the heat. Let the soup stand for about 30 minutes so the flavors can develop.
- Step 10
Serve hot with sour cream as needed and crusty bread.
- Calories:334 kcal17%
- Protein:3 g6%
- Carbohydrates:21 g8%
- Sugar:4 g8%
- Salt:0.1 g2%
- Energy:1,397 kJ17%
- Fat:27 g39%
Sorrel Soup Borscht with Shchavel is a Delights of Culinaria recipe built around Onion, Carrot, Tomato Sauce. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as soup and yields about 8 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
