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.

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

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.

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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.

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

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. Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

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

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

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.

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

Serve with a dollop of sour cream.

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

Enjoy my friends.

 

5 from 3 votes
Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com
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.

 

Sorrel Soup (Green Schavel Borscht) ValentinasCorner.com

Valentina's Corner

Show 10 Comments
  • Alice 05/17/2017, 12:05 pm

    Made this today came out delicious! thank you! ?

    • admin 05/17/2017, 6:25 pm

      That’s wonderful, Alice. Thanks for sharing. ☺ I’m actually going to my mom’s to cut down her sorrel and freeze for enjoyment during winter. ??

  • Judith 01/15/2017, 10:19 am

    My Ukrainian family used to make this all the time, and they didn’t know the English name for shchavel, so, after trying many sources without success, my father sent some leaves to a leading University’s botanical department to ask the name, and it came back “sorrel.” The family had brought some plants with them when they emigrated from Canada (after emigrating there from Poland). Now you can find sorrel at some nurseries, but never in a market, so you have to grown your own, at least in California. It was too sour for me as a child, but I will have to try it again as an adult.

    • admin 01/15/2017, 7:51 pm

      Judith,
      What a fantastic story! I love it.
      Sorrel can be sour depending on the brand of seed used and amount added to soup. If you try this particular recipe and find it sour (though it shouldn’t be), you can add some spinach and less sorrel. I hope you give it another shot and absolutely fall in love. I’d love to hear back from you if you try it.
      Many blessings to you and your family.

  • Viktoriya 06/24/2016, 5:46 pm

    I made this soup yesterday. Didn’t have sorrel, but used big bag of baby spinach with lemon juice for more sour taste. Have to say: another winner, your recipes never failed me 🙂 thank you so much for sharing. My girl told me that I make the best soups, thanks to you also, have to say that it tastes richer if you let it stand covered after preparation. Flavors infuse and becomes yummy)
    God bless you, Valusha)

    • admin 06/25/2016, 12:21 am

      Viktoriya,
      THANK YOU so much for the wonderful feedback. I love your take with the spinach and lemon juice, Wonderful idea! I’m sure others with want to try that if they don’t have sorrel. Thank you :). Please tell your sweetie pie she has a wonderful mamma who knows how to make yummy soups! 🙂

  • Katya 06/21/2016, 10:56 pm

    I haven’t had this in forever!! I used to hate it as a kid but things have changed 🙂 my momma put eggs in the soup as well…need to make it soon!

    • admin 06/22/2016, 7:03 am

      Isn’t it amazing how we change? Most of the food I eat now I would not have touched as a kid, haha. ☺☺ I’m so glad I do though, I missed out on so much good food?..

  • Olya 06/21/2016, 5:51 pm

    Looks really good! I’m gona have to try your version of this soup, never made it with eggs….

    • admin 06/21/2016, 7:52 pm

      Olyachka, oh do add eggs! They truly complete this soup. ? You’ll love it… ☺

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