Sorrel Soup (Shchavel Borscht) is a classic and traditional Ukrainian/Russian Kitchen. A hearty soup loaded with potatoes, meat, veggies, and sorrel! A delicious soup recipe served great with homemade bread.
We several other classic Slavic soup recipes like the Russian Borscht and the Solyanka soup and the hearty Beef Cabbage Soup!
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sorrel soup-
This soup is a family favorite, even the picky eaters! Green borscht with chicken, sorrel, potatoes, and vegetable sauté. This soup is perfect with homemade bread and a dollop of sour cream.
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.
how to make Sorrel Soup-
Click (HERE) to learn how to store sorrel for the winter!
- 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 the carrots, finely chop the onion.
- Add potatoes to the pot, boil another 12-15 minutes, until potatoes are cooked.
- In a skillet, saute 1 Tbsp butter and onions 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 the pot. Turn heat down and simmer about 3 minutes. Add additional salt if necessary.
- Serve with a dollop of sour cream.
- Enjoy my friends.
This hearty soup recipe is delicious and the perfect comfort food during the colder days! I hope you enjoy this soup and let us know your feedback! 🙂
Check out these other Soup recipes:
- Simple Russian Soup– An easy and delicious soup.
- Best Easy Chili Recipe– The perfect comfort food!
- Creamy Chicken Potato Soup– A delicious creamy soup recipe.
Sorrel Soup (Shchavel Borscht)
Ingredients
- 12 cups water
- 1½ lbs 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
- 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.
- 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.
- Serve with a dollop of sour cream.
- Enjoy my friends.
