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.
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)
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.
