Ingredients
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3-4 liters Water
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4-6 pieces chickenchunked
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4 large potatoescubed
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4 hard boiled eggschopped
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1 large oniondiced
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2-3 tomatoesdiced
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2 garlic cloveschopped fine
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1 Carrotsdiced
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1 small can white kidney beans
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1 can Parsleychopped
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5-7 cups sorrelchopped, it was enough to fill colander before chopping
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1-2 tablespoons fresh dillchopped
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2 Bay Leaves
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sunflower oil
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Salt and pepper
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sour cream
Directions
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):
- For the basic stock, boil some roughly chopped chicken pieces on the bone into 3-4 liters of salted water until it is cooked.
- 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.
- When the stock is ready, add the cubed potato and the white kidney beans with the juice from the can and cook until tender.
- Then add the tomato mixture, 2 bay leaves, the sorrel (schavel), and chopped eggs. Simmer for 5 more minutes.
- Finish with parsley and small amount fresh dill. Season with salt and pepper to taste.
- Serve with a spoonful of sour cream and some good crusty bread.
