Ukrainian Green Borscht (Sorrel Soup)

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Ukrainian Green Borscht (Sorrel Soup)

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Ingredients

3-4 liters Water
4-6 pieces chicken chunked
4 large potatoes cubed
1 egg
4 hard boiled eggs chopped
1 large onion diced
2 garlic cloves chopped fine
1 Carrots diced
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

Ingredients

Directions

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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 (10 minutes).  Use a spoon to skim off any impurities that rise to the top.
  2. When the timer goes off on your meat, add diced potatoes, 2 bay leaves and lightly boil 15 minutes or until potatoes can be easily pierced with a fork.
  3. While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown .
  4.  Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in.
  5. In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and slowly pour in the egg mixture so it cooks immediately as it hits the soup.
  6. Turn off the heat and add in the chopped sorrel and the dill. Give everything a good stir and let sit for a few minutes before serving. Taste for salt and pepper and adjust as needed.

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One Comment Hide Comments

I think you have 2 borchts confused. No tomatoes, no kidney beans in “white” , plus its not white its Green borch or Chavel, plus most likely cooked with beef, not chicken. Where did you come up with a such fake recipe.

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