Green Borscht (Sorrel Soup)

0 0
Green Borscht (Sorrel Soup)

Share it on your social network:

Or you can just copy and share this url


3-4 liters Water
4-6 pieces chicken chunked
4 large potatoes cubed
4 hard boiled eggs chopped
1 large onion diced
2-3 tomatoes diced
2 garlic cloves chopped fine
1 Carrots diced
1 small can white kidney beans
1 can Parsley chopped
5-7 cups sorrel chopped, it was enough to fill colander before chopping
1-2 tablespoons fresh dill chopped
2 Bay Leaves
sunflower oil
Salt and pepper
sour cream
  • Easy



Soup lovers! Green borscht is a very famous Ukrainian soup full of sorrel and with lemon juice, potato, and chicken breast. Sorrel, if you’ve never tried it, is a green leaf the size of spinach that has a tangy, lemony taste. This makes the borscht sour and tangy and a perfect summer soup. It’s great hot or cold with a dollop of sour cream (and goes fantastically with perogies).

Interesting Facts about sorrel:

Historically, the sorrel plant has been used as a salad green, spring tonic, diarrhea remedy, weak diuretic, and as a soothing agent for irritated nasal passages. In Germany since the 1930s, it has been mixed with others herbs to treat bronchitis and sinus conditions. During the Middle Ages, prior to citrus fruit being introduced to Europe, it was used to give various dishes a sour flavor.

How to Make Green Borscht (Sorrel Soup):

  1. For the basic stock, boil some roughly chopped chicken pieces on the bone into 3-4 liters of salted water until it is cooked.
  2. In a frying pan, fry the carrot, onion, and garlic in the sunflower oil until soft. Then add the tomato and continue cooking until most of the tomato juice has evaporated and the sauce has thickened. Set aside.
  3. When the stock is ready, add the cubed potato and the white kidney beans with the juice from the can and cook until tender.
  4. Then add the tomato mixture, 2 bay leaves, the sorrel (schavel), and chopped eggs. Simmer for 5 more minutes.
  5. Finish with parsley and small amount fresh dill. Season with salt and pepper to taste.
  6. Serve with a spoonful of sour cream and some good crusty bread.


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.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Deruny (Potato Pancakes)
Shrimps with Feta Cheese Cream and Cucumber Pickle
Shrimps with Feta Cheese & Paprika Cream
Deruny (Potato Pancakes)
Shrimps with Feta Cheese Cream and Cucumber Pickle
Shrimps with Feta Cheese & Paprika Cream

Add Your Comment