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Green Borscht (Sorrel Soup)
DifficultyBeginner
Discover the authentic taste of Ukrainian cuisine with this vibrant Green Borscht, a tangy sorrel-based soup rich in leafy greens, vegetables, and tender boiled eggs. A perfect light yet nourishing dish for spring and summer.
Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
For the Soup
1tbspvegetable oil or butter
1medium onion, chopped
1medium carrot, diced
3medium potatoes, peeled and cubed
6cupsvegetable or chicken broth
2cupsfresh sorrel leaves, chopped (stems removed)
1bay leaf
Salt and pepper, to taste
2boiled eggs, chopped
Optional: 1 tablespoon lemon juice (if sorrel is not tangy enough
Optional: 1–2 cloves garlic, minced
For Garnish
Fresh dill or parsley, chopped
Sour cream or plain yogurt
Extra boiled egg halves (optional)
Sauté Aromatics
1
In a large pot, heat the oil over medium heat. Add the chopped onions and carrots. Cook until the onion is translucent and the carrots begin to soften, about 5 minutes.
Cook the Potatoes
2
Add the potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the potatoes are fork-tender.
Add Sorrel
3
Stir in the chopped sorrel. Cook for another 5–7 minutes. The sorrel will turn a darker green and wilt quickly. Add garlic and lemon juice (if using).
Season and Finish
4
Remove the bay leaf. Season with salt and pepper to taste. Stir in the chopped boiled eggs right before serving.
Serve
5
Ladle into bowls and top with fresh herbs and a generous spoonful of sour cream. Add boiled egg halves on top for a traditional presentation.
Pairing Suggestions
6
Bread: Rye bread, sourdough, or garlic toast
Drink: Kvass (fermented bread drink), light white wine, or chilled water with lemon
Side Dish: Cold beet salad, cucumber salad, or pickled vegetables
Optional: 1 tablespoon lemon juice (if sorrel is not tangy enough
Optional: 1–2 cloves garlic, minced
For Garnish
Fresh dill or parsley, chopped
Sour cream or plain yogurt
Extra boiled egg halves (optional)
Directions
Sauté Aromatics
1
In a large pot, heat the oil over medium heat. Add the chopped onions and carrots. Cook until the onion is translucent and the carrots begin to soften, about 5 minutes.
Cook the Potatoes
2
Add the potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the potatoes are fork-tender.
Add Sorrel
3
Stir in the chopped sorrel. Cook for another 5–7 minutes. The sorrel will turn a darker green and wilt quickly. Add garlic and lemon juice (if using).
Season and Finish
4
Remove the bay leaf. Season with salt and pepper to taste. Stir in the chopped boiled eggs right before serving.
Serve
5
Ladle into bowls and top with fresh herbs and a generous spoonful of sour cream. Add boiled egg halves on top for a traditional presentation.
Pairing Suggestions
6
Bread: Rye bread, sourdough, or garlic toast
Drink: Kvass (fermented bread drink), light white wine, or chilled water with lemon
Side Dish: Cold beet salad, cucumber salad, or pickled vegetables
