Sorrel Soup (Shchavel Borscht)
Classic Ukrainian/Russian Shchavloviy Borscht (Green Sorrel Soup).
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
- 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
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.
Calories: 192kcal | Carbohydrates: 21g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 2383mg | Potassium: 757mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3265IU | Vitamin C: 29.4mg | Calcium: 71mg | Iron: 5.2mg