Sorrel Soup (Shchavel Borscht)

Shchavloviy Borscht, also known as Green Borscht (Sorrel Soup) is a classic in the Ukrainian/Russian Kitchen. Growing up in a large family, soups were often on the menu. Soups are inexpensive to make, they are rather simple to throw together and the whole family is satisfied. We have soup at least once a week. There is just something so comforting about a hot bowl of soup with fresh bread.

Surprisingly, my children love this soup as well (though my little guy asks all the time why I put grass in my soup, haha., then he tries it and is fine). Green borscht with chicken, sorrel, potatoes a vegetable sauté. Yes, please.. The “secret” to the most amazing Sorrel Soup my friends is adding the sour cream and ketchup when sauteing the vegetables! I’m telling you, it takes it to a whole new level.. 🙂

*Though I didn’t in this recipe, I love my meat seasoned in soups and borscht. Those of you that have never seasoned your meat for soups, please try it. The meat has so much flavor and becomes so tender. You can see (HERE) how I season my meat.

My mother-in-law likes to mix in garlic powder to her sour cream before adding it to the soup. Those of you that like garlic, you may enjoy this as well.

Also, if you like spicy food, I love to add some hot sauce, chili powder or cayenne powder to my bowl. MMmmm, Mmmm Good!

Click (HERE) to learn how to store sorrel for the winter! 🙂

Ingredients for Sorrel Soup (Shchavel Borscht)-

12 cups water

1 – 1 ½ pounds chicken breast (seasoned*)

2 ½ Tbsp salt

½ tsp Vegeta (optional), or your favorite

1 bay leaf

5 medium/large potatoes, diced

2 1/2 Tbsp oil

1 medium onion, chopped finely

2 medium carrots, grated

2 Tbsp ketchup

1 Tbsp sour cream

2 Tbsp dill, chopped

2 Tbsp*- parsley, chopped

2 boiled eggs, grated

3 ½ cups packed Sorrel

Serve with sour cream or mayo, optional

Serves: 6-8

How to make Sorrel Soup (Shchavel Borscht):

In a pot, bring water to a boil. Add the meat, salt, Vegeta and bay leaf, cook on med/high heat 10 minutes. Remove any scum that rises to the top.

Meanwhile, dice potatoes, grate carrots, finely chop onion. Add potatoes to pot, boil another 12-15 minutes, until potatoes are cooked.

Sauté vegetables in skillet. On med/high heat, sauté onion with 1 Tbsp oil until onions are tender. Add grated carrots and 1 ½ Tbsp oil, sauté until carrots are tender.

Add ketchup and sour cream, stir well. Remove from heat.

Chop sorrel. Grate eggs. Once potatoes are cooked, add sorrel, eggs, sautéed vegetables and herbs to pot. Turn heat down and simmer about 3 minutes. Add additional salt if necessary.

Serve with a dollop of sour cream.

Enjoy my friends.

5 from 3 votes

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Sorrel Soup (Shchavel Borscht)

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

 

Classic Ukrainian/Russian Shchavloviy Borscht (Green Sorrel Soup).

Servings: 6 -8 servings

Author: Valentina's Corner

Ingredients

• 12 cups water
• 1 – 1 ½ pounds chicken breast (SEASONED*)
• 2 ½ Tbsp salt
• 1 bay leaf
• 5 medium/large potatoes, diced
• 2 1/2 Tbsp oil
• 1 medium onion, chopped finely
• 2 medium carrots, grated
• 2 Tbsp ketchup
• 1 Tbsp sour cream
• 2 Tbsp dill, chopped
• 2 Tbsp parsley, chopped
• 2 boiled eggs, grated
• ½ tsp Vegeta or your favorite seasoning
• 3 ½ cups packed Sorrel
• Serve with sour cream or mayo, optional

Instructions

1. In a pot, bring water to a boil. Add the meat, salt and bay leaf, cook on med/high heat 10 minutes. Skim off any scum that rises to the top.
2. Meanwhile, dice potatoes, grate carrots, finely chop onion. Add potatoes to pot, boil another 12-15 minutes, until potatoes are cooked.
3. Sauté vegetables in skillet. On med/high heat, sauté onion with 1 Tbsp oil until onions are tender. Add grated carrots and 1 ½ Tbsp oil, sauté until carrots are tender. Add ketchup and sour cream, stir well. Remove from heat.
4. Chop sorrel. Grate eggs. Once potatoes are cooked, add sorrel, eggs, sautéed vegetables and herbs to pot. Turn heat down and simmer about 3 minutes.
5. Serve with a dollop of sour cream.
6. Enjoy my friends.