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
Scale
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.
