If you’re looking to brighten up your soup repertoire with something uniquely fresh and delightfully tangy, this Shchavel Borscht (Sorrel Soup) Recipe is an absolute gem. It’s a vibrant and comforting dish that showcases the magic of sorrel leaves, giving the broth that signature refreshing sour punch that feels like spring in a bowl. Each spoonful offers a beautiful harmony of tender meat, creamy potatoes, and an herbal zing from fresh dill that will have you coming back for more, no matter the season.
Ingredients You’ll Need
Gather these straightforward and essential ingredients to create that perfect balance of flavors and textures in your Shchavel Borscht (Sorrel Soup) Recipe. Each component works in harmony to create this vibrant green soup with its unmistakable bright and tangy taste.
- 14 cups water: The base for your broth, or a combination with chicken broth if skipping meat; it keeps everything light and flavorful.
- 2 large Pork Loin Chops or 1 pound chicken breasts: These provide a rich, meaty foundation that makes the soup hearty and satisfying.
- 1 Tbsp salt: Essential for seasoning and bringing all the flavors to life in the broth.
- 4-5 medium potatoes (diced): Potatoes add heartiness and a creamy texture that balances the sharpness of the sorrel.
- 1 medium onion (finely diced): Sautéed to golden perfection, it introduces gentle sweetness and depth.
- 2 Tbsp olive oil: For sautéing the onions to create that rich flavor base.
- 2 large eggs (lightly beaten): Stirred in to enrich the soup, lending subtle silkiness.
- 2 Bay Leaves: Infuse the broth with a subtle earthy aroma.
- 3 Tbsp dill (fresh or frozen): Dill’s bright herbal note complements the sorrel beautifully.
- 4 cups fresh sorrel (packed, rinsed, and chopped) or 3 cups frozen: The star ingredient that gives the soup its distinct sour punch and vibrant green color.
- Sour cream or mayo: For serving—adds a creamy, cooling contrast to the tangy soup.
How to Make Shchavel Borscht (Sorrel Soup) Recipe
Step 1: Prepare and Simmer the Meat
Start by filling a large soup pot with 14 cups of water, or if you prefer no pork, mix 8 cups water with 6 cups chicken broth to keep the flavor rich. Bring it to a rolling boil, then add your meat choice—either pork loin chops or chicken breasts—along with one tablespoon of salt. Let it simmer gently, partially covered, for about 30 minutes if using pork or 10 minutes for chicken. Don’t forget to skim off any foam or impurities that rise to the top; this keeps your broth clear and fresh-tasting.
Step 2: Add Potatoes and Bay Leaves
Once your meat is nicely simmered, it’s time to add the diced potatoes and the two bay leaves. Continue to boil gently for 15 minutes or until your potatoes become tender when pierced with a fork. These tender potatoes soak up the flavors and give a lovely texture that complements the tartness of the sorrel.
Step 3: Sauté the Onions
While your potatoes are bubbling away, heat up two tablespoons of olive oil in a skillet over medium heat and sauté the finely diced onion until it turns golden and fragrant. Adding these golden onions to your soup introduces a subtle sweetness that perfectly balances the soup’s acidity.
Step 4: Incorporate the Eggs
Lightly beat your two eggs with a fork, then slowly stir them into the simmering soup. This step enriches the broth, giving it a smooth, velvety touch without being too heavy—something that really elevates the texture and mouthfeel of your Shchavel Borscht (Sorrel Soup) Recipe.
Step 5: Stir in Sorrel and Dill
Finally, add the fresh or frozen sorrel along with the fresh dill. Bring the pot back to a boil and let everything simmer for another 3 to 5 minutes, until the sorrel is tender and has imparted that unmistakable bright sour bite. Feel free to add extra sorrel if you want your borscht to have a sharper, more pronounced tang.
Step 6: Serve Warm with a Dollop of Cream
Ladle your soup into bowls and add a generous spoonful of sour cream or mayonnaise on top. This creamy addition beautifully tames the acidity and adds a luscious finish, making your Shchavel Borscht (Sorrel Soup) Recipe truly irresistible.
How to Serve Shchavel Borscht (Sorrel Soup) Recipe
Garnishes
One of the best things about this soup is how well it welcomes simple garnishes. A dollop of sour cream or a spoonful of mayonnaise not only mellows out the tangy sorrel but adds richness and a creamy texture that elevates the whole experience. Fresh dill sprigs or even a sprinkle of finely chopped green onions add a burst of color and fresh aroma.
Side Dishes
Serve Shchavel Borscht with hearty rye bread or rustic sourdough to soak up the flavorful broth. Light salads with crisp cucumbers or tangy pickled vegetables also make fantastic accompaniments, enhancing the vibrant and fresh qualities of the soup.
Creative Ways to Present
For a special touch, try serving the soup in small rustic bowls lined with a slice of rye bread underneath, or even pour it over cooked buckwheat for a fuller meal. You can also offer a selection of toppings on the side—like chopped hard-boiled eggs, chives, or a drizzle of chili oil—to let everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Shchavel Borscht in an airtight container in the refrigerator for up to three days. The flavors will actually deepen overnight, making it a perfect make-ahead option for busy days. Just be sure to cool it completely before refrigerating to maintain freshness.
Freezing
Freezing sorrel soup can be tricky because the texture of potatoes and eggs can change, but it’s definitely doable. Freeze the soup in portion-sized containers without the sour cream or mayo, and it will keep for up to two months. Thaw overnight in the fridge before reheating gently to preserve the flavors and texture.
Reheating
When reheating your Shchavel Borscht, do so slowly over low to medium heat on the stove. Stir occasionally to prevent the eggs from curdling and help the flavors meld back together perfectly. Add fresh sour cream or mayo after reheating to keep it bright and creamy.
FAQs
Can I use spinach instead of sorrel?
Spinach is a much milder alternative to sorrel and won’t provide the same distinctive tanginess. If you’re after a close flavor replica of Shchavel Borscht, it’s best to use fresh or frozen sorrel, but spinach can still make a tasty green soup variation.
Is this soup traditionally made with pork?
Yes, pork loin chops are commonly used for authentic flavor and richness, but chicken is a wonderful lighter option. You can also make this soup vegetarian by using vegetable broth, although the soup will taste slightly different.
How sour should the soup be?
The sourness depends on how much sorrel you add. More sorrel means a tangier soup, so it’s really up to your taste preferences. Start with the recommended amount and feel free to adjust next time if you want it punchier.
Can I make this soup without eggs?
Absolutely! The eggs add a lovely silkiness but are not essential. If you prefer, you can skip them to keep the soup simpler or accommodate dietary preferences.
What’s the best way to prepare sorrel before adding it to the soup?
Make sure your sorrel is well rinsed and chopped finely. If using frozen sorrel, thaw and drain any excess water beforehand to avoid watering down the soup too much. Fresh sorrel will give the best flavor and texture.
Final Thoughts
This Shchavel Borscht (Sorrel Soup) Recipe is such a rewarding dish to make and enjoy. It’s fresh, bright, and unexpectedly comforting—a perfect way to welcome new flavors into your kitchen and impress your friends and family with something a little different. Give it a try, and I promise it will become a favorite you return to again and again!
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Shchavel Borscht (Sorrel Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Halal
Description
Shchavel Borscht, or Sorrel Soup, is a vibrant and tangy Eastern European soup featuring fresh sorrel leaves that impart a unique sour flavor. This hearty soup includes tender pork or chicken, potatoes, and fresh herbs, simmered to perfection and finished with eggs for richness. Served hot with a dollop of sour cream or mayo, it’s a refreshing yet comforting dish perfect for any season.
Ingredients
Broth and Meat
- 14 cups water (if using pork)
- 8 cups water plus 6 cups chicken broth (if not using pork)
- 2 large Pork Loin Chops (about 1 pound) or 1 pound chicken breasts, sliced or diced
- 1 Tbsp salt
- 2 Bay Leaves
Vegetables and Flavorings
- 4–5 medium potatoes, diced (any kind)
- 1 medium onion, finely diced
- 2 Tbsp olive oil
- 3 Tbsp fresh or frozen dill
- 4 cups fresh sorrel (Schavel), packed, rinsed and chopped (or 3 cups frozen, chopped)
Other
- 2 large eggs, lightly beaten
- Sour cream or mayonnaise, for serving (optional)
Instructions
- Prepare the Broth and Meat: Fill a soup pot with 14 cups water (or 8 cups water plus 6 cups chicken broth if not using pork). Bring to a boil. Add the sliced pork loin chops or chicken breasts along with 1 tablespoon of salt. Partially cover and simmer pork for 30 minutes or chicken for 10 minutes. Skim off any impurities that rise to the surface using a spoon.
- Add Potatoes and Bay Leaves: After the meat has cooked for the designated time, add the diced potatoes and 2 bay leaves to the pot. Continue to boil gently for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Sauté Onions: While the potatoes cook, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely diced onion and sauté until golden brown and fragrant. Then, add the sautéed onion to the soup pot.
- Incorporate Eggs: Lightly beat 2 eggs in a bowl. Slowly stir the beaten eggs into the soup pot to add richness and texture. Stir gently to combine evenly throughout the soup.
- Add Sorrel and Dill: Once the potatoes are tender and eggs are incorporated, add the chopped fresh or frozen sorrel (Schavel) and 3 tablespoons of dill. Bring the soup back to a boil, then lower the heat and simmer for an additional 3-5 minutes until the sorrel softens. Note that adding more sorrel will increase the soup’s sourness.
- Serve: Ladle the hot soup into bowls and serve with an optional dollop of sour cream or mayonnaise to add creaminess and balance the tartness of the sorrel.
Notes
- You can substitute pork with chicken for a lighter version; adjust cooking times accordingly.
- If frozen sorrel is used, reduce the quantity slightly as frozen is more condensed.
- Adding more sorrel will result in a tangier borscht.
- Sour cream or mayonnaise adds a creamy contrast to the tart soup but is optional.
- Skimming impurities during simmering helps keep the broth clear and clean-tasting.
