https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Eastern European Cuisine
  • Green Borscht (Sorrel Soup)

Green Borscht (Sorrel Soup)

Posted on Apr 30th, 2022
by Chef's Pencil Staff
Categories:
  • Eastern European Cuisine
  • Soups
  • Ukrainian Cuisine
Sorrel Soup

If there is a soup that can potentially beat the Ukrainian red borscht, it’s… Ukrainian green borscht. This one is often regarded as a younger summer brother of red borscht because its main ingredient is sorrel. This green herb lends the soup a special tangy aftertaste and makes it a great refreshing option on scorching days. Some people also add lemon juice to further emphasize the tanginess.

Over the years, Ukrainians learnt to use seasonal ingredients with great nutritional value to support their immune system and get all the important vitamins and microelements from their own region. Sorrel is the local superfood: it is very high in vitamin C and is great for digestion, eyesight, and an energy upboost. Tasty, healthy, and easy to make. What can be better?

Green Borscht (Sorrel Soup)

Green Borscht (Sorrel Soup)

If there is a soup that can potentially beat the Ukrainian red borscht, it’s… Ukrainian green borscht. This one is often regarded as a younger summer brother of red borscht because its main ingredient is sorrel. This green herb lends the soup a special tangy aftertaste and makes it a great refreshing option on scorching days. Some people also add lemon juice to further emphasize the tanginess.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course, Soup
Cuisine Ukrainean

Ingredients
  

  • 3-4 qt water
  • 4-6 pieces (1.5-1.7 lb) chicken 
  • 4 large potatoes 
  • 5 eggs
  • 1 large onion 
  • 2 garlic cloves 
  • 1 carrot
  • 5-7 cups sorrel 
  • 1-2 tbs fresh dill 
  • 2 bay leaves
  • sunflower oil
  • salt and pepper
  • 2  tbsp lemon juice (optional)
  • ½ cup (4 oz)  sour cream

Instructions
 

How to Make Green Borscht (Sorrel Soup):

  • Make the stock: boil the chopped chicken pieces in 3-4 qt. salted water (approx. 10 minutes). Remove any rising foam with a spoon.
  • Add the diced potatoes and 2 bay leaves.
  • Bring to a boil and cook until the potatoes can be pierced with a fork (approx. 15-20 minutes).
  • Sauté 1 diced onion in 2 tbs olive oil over a medium heat until golden brown.
  • Add the onion to the pot and stir everything thoroughly. 
  • Hard-boil 4 eggs. Chop them and add them to the pot.
  • Whisk together 1 egg and ½ cup sour cream. Slowly pour the egg mixture into the soup. 
  • Turn off the heat and add the chopped sorrel and dill. 
  • Add salt and pepper to taste and give the soup a good stir. Add lemon juice (optional).
  • Let the soup sit for 15 minutes. Add a dollop of sour cream to every serving. 
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.