Shchavel Borscht (sorrel soup)

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Schavel (Sorrel) grows again year after year. In Russia and Ukraine, the sorrel is called shchavel ’(щавель). Shchaveloviy borscht or Green borsch is a classic Ukrainian sorrel soup: we serve it hot with a tablespoon of sour cream or mayonnaise.

You can make this sorrel soup with pork or vegetarian using a good broth. It also freezes well so you can enjoy this soup in winter. My mom grows Shchavel in her garden and is currently blooming, time to make soup! If you have a delicious sorrel recipe, I'd love to hear from you!

Sorell soup

Ingredients for sorrel soup:

14 cups of water(If you don't use pork, you'll need 8 cups of water plus 6 cups of chicken broth)2 large pork loin chops or 1 pound chicken breasts, sliced ​​or diced 1 tablespoon salt 4-5 medium potatoes (any type will work), diced 1 medium onion, finely chopped 2 tablespoons olive oil 2 large eggs, lightly smoothies with a fork 2 bay leaves 3 tablespoons dill (fresh or frozen) 4 cups fresh Schavel, packaged, rinsed, and chopped (or use 3 cups Shchavel chopped, frozen) Sour cream or mayonnaise to serve

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How to make sorrel borscht:

1. Fill a large pot with 14 cups of water (or water plus chicken stock if you don't use pork) and bring to a boil. Next, add the meat, 1 tablespoon of salt and simmer partially covered for 30 minutes (or minced chicken for 10 minutes, this time I used chicken). Use a spoon to remove the impurities that rise to the top.

Sorrel soup

2. After cooking the meat, add the diced potatoes, 2 bay leaves and simmer for 15 minutes or until the potatoes can be pierced with a fork.

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3. While the potatoes are cooking, sauté 1 chopped onion in 2 tablespoons of olive oil over medium heat until golden brown and add to the pot with the soup.

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4. Then, lightly beat 2 eggs together and stir them in the pot.

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5. When the potatoes are well cooked, add Shchavel (sorrel) and dill. Bring the pot back to a boil and simmer for 3-5 more minutes or until the sorrel is smooth. Adding more sorrel (щавель) will make your soup / borscht more bitter.

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Serve hot with a tablespoon of optional sour cream or mayonnaise.

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Shchavel Borscht (sorrel soup)

Preparation time: 20 minutes.

Cooking time: 35 minutes.

Total time: 55 minutes

Schavel (Sorrel) grows again year after year. In Russia and Ukraine, the sorrel is called shchavel ‘(щавель). Shchaveloviy borscht or Green borsch is a classic Ukrainian soup: we serve it hot with a tablespoon of sour cream or mayonnaise. You can do it with pork or vegetarian meat using a good broth. It also freezes well so you can enjoy this soup in winter. My mom grows Shchavel in her yard and is currently blooming, time to make soup! If you have a delicious sorrel recipe, I'd love to hear from you!

Skill level:

Easy

Cost of doing:

$ 10

Servings: 8

  • 14 cups water

  • if you don't use pork, you'll need 8 cups of water plus 6 cups of chicken broth

  • 2 large pork loin chops or 1 pound sliced ​​or diced chicken breasts

  • 1 tablespoon salt

  • 4-5 medium potatoes any type will work, diced

  • 1 medium onion, finely diced

  • 2 tablespoon olive oil

  • 2 large eggs lightly beaten with a fork

  • 2 bay leaves

  • 3 tablespoon fresh or frozen dill

  • 4 4 cups fresh Schavel packaged, rinsed, and chopped (or use 3 cups frozen chopped Shchavel)

  • Sour cream or mayonnaise to serve

  1. Fill a soup pot with 14 cups of water (or water plus chicken stock if you don't use meat). Bring to a boil. Then add meat, 1 tablespoon of salt and simmer partially covered pork for 30 minutes (or chicken for 10 minutes). Use a spoon to remove the impurities that rise to the top.

  2. When the time rings in your meat, add the diced potatoes, 2 bay leaves, and simmer 15 minutes or until the potatoes can easily be pierced with a fork.

  3. While the potatoes are cooking, sauté 1 chopped onion in 2 tablespoons of olive oil over medium heat until golden brown and add to the pot with the soup.

  4. Then lightly beat 2 eggs and mix them in the pot.

  5. When the potatoes are well cooked, add Shchavel (sorrel) and dill. Bring the pot back to a boil and simmer for 3-5 more minutes or until the sorrel is smooth. PS Adding more sorrel (шавель) will make your soup / borscht more bitter.

  6. Serve hot with a tablespoon of optional sour cream or mayonnaise.

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