Shchavel Borscht (Sorrel Soup) Recipe

Shchavel Borscht (Sorrel Soup) is the very definition of comfort in a bowl: a vibrant, refreshingly tangy soup brimming with tender potatoes, savory meat (or not), and the lively green pop of fresh sorrel. Best of all, this borscht is as nourishing as it is easy to prepare, putting everyday ingredients to delicious use. Whether you grew up with it tucked into your family’s weekly rotation or you’re eager to taste something new, Shchavel Borscht (Sorrel Soup) delivers a heartwarming experience you’ll want to share again and again.

Ingredients You’ll Need

You don’t need anything fancy to create authentic, memorable Shchavel Borscht (Sorrel Soup)—just a handful of wholesome ingredients, each playing a key role in building flavor and texture. Here’s how each item brings its own magic to your pot!

• Water or Broth: The backbone of your soup, water keeps things simple while using chicken broth adds an extra layer of savoriness—use a mix depending on your protein choice.
• Pork Loin Chops or Chicken Breasts: Choose pork for deeper, richer taste or chicken for a lighter bowl; both turn beautifully tender in the soup.
• Salt: Essential for pulling all those flavors together, so don’t skimp!
• Potatoes: Any kind works; diced potatoes soak up the tangy broth and give substance to every spoonful.
• Onion: Sautéed onions add sweetness and a gentle depth that balances the sorrel’s brightness.
• Olive Oil: Used to cook the onions, olive oil brings a subtle fruity finish to the soup.
• Eggs: Lightly beaten and stirred in, eggs swirl softly through the soup, adding richness and a touch of body.
• Bay Leaves: These infuse a whisper of herbal aroma and complexity into the broth while it simmers.
• Dill: Fresh (or frozen) dill offers a clean, herbal lift that’s simply irresistible.
• Fresh Shchavel (Sorrel): The star! This leafy green brings a signature lemony tang and vivid green color—fresh is fabulous, but frozen works too.
• Sour Cream or Mayo: For serving, a generous dollop mellows out the soup’s vibrant sourness and rounds out every bite.

How to Make Shchavel Borscht (Sorrel Soup)

Step 1: Start Your Broth and Protein

Fill a large soup pot with 14 cups of water if using pork, or a mix of 8 cups water and 6 cups chicken broth if you’re skipping the pork. Bring it all to a boil, then add your meat, salt, and let it simmer gently—about 30 minutes for pork and just 10 minutes for chicken. Don’t forget to skim off any foam that forms; this will help keep your Shchavel Borscht (Sorrel Soup) clear and flavorful!

Step 2: Cook the Potatoes

Once your meat has had its time to tenderize, toss in the diced potatoes and bay leaves. Let everything simmer together for another 15 minutes, until the potatoes are soft enough to slip off your fork. This step is crucial for developing those classic hearty textures that make the soup so satisfying.

Step 3: Sauté and Add the Onion

While the potatoes are softening, warm up some olive oil in a skillet and cook the finely diced onion until it’s deliciously golden brown. This caramelized onion gets stirred right into your soup, building a gentle sweetness and irresistible aroma that’s a hallmark of great Shchavel Borscht (Sorrel Soup).

Step 4: Swirl in the Eggs

Take those lightly beaten eggs and slowly stir them into the simmering soup, letting beautiful little ribbons form throughout the pot. Not only do they add a silky creaminess, but they also help thicken the broth just enough to coat your spoon.

Step 5: Add Sorrel and Dill

When the potatoes are blissfully tender, it’s time to add the stars—chopped sorrel and dill. Return your pot to a low boil and let everything simmer for another 3–5 minutes, just until the sorrel wilts and turns a deep, inviting green. The more sorrel you add, the more tangy and vibrant your Shchavel Borscht (Sorrel Soup) will be, so feel free to adjust!

Step 6: Serve It Up!

Ladle the borscht hot into bowls and serve immediately, finishing with a luscious spoonful of sour cream or mayo. Every bite is a sunshine-bright mix of herbaceous, creamy, and zippy flavors that will remind you why Shchavel Borscht (Sorrel Soup) is so beloved.

How to Serve Shchavel Borscht (Sorrel Soup)

Garnishes

Traditionally, Shchavel Borscht (Sorrel Soup) gets a generous dollop of tangy sour cream swirled right on top. But don’t stop there—chopped fresh herbs like extra dill or parsley, a sliced hard-boiled egg, or a sprinkle of freshly ground black pepper can add even more color and character to each bowl.

Side Dishes

Nothing pairs better with this soup than a few slices of good, crusty bread, ideally rye or a hearty country loaf—as perfect for dunking as it is for sopping up every last drop. If you’re feeling extra cozy, serve Shchavel Borscht (Sorrel Soup) alongside simple boiled potatoes, a green salad, or even a cheese blini for a delightfully homey touch.

Creative Ways to Present

Play up the soup’s beautiful color by serving it in white ceramic bowls, or get playful by ladling it into mini cups for a party appetizer. For a rustic table, garnish with edible flowers or a swirl of olive oil. Serve chilled during summer months for an unexpectedly refreshing take on Shchavel Borscht (Sorrel Soup).

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature, then store in an airtight container in your refrigerator for up to four days. The flavors of Shchavel Borscht (Sorrel Soup) tend to deepen and meld even more after a day or two, making tomorrow’s bowl extra tasty.

Freezing

Shchavel Borscht (Sorrel Soup) freezes well without the sour cream or mayo garnish. Portion it into freezer-safe containers, leaving a little room for expansion, and freeze for up to three months. For best results, gently reheat and add your garnish just before serving.

Reheating

Reheat leftover soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If you’ve frozen it, thaw overnight in the fridge first. Avoid boiling the soup once dill and sorrel have been added, so you keep that vibrant color and fresh flavor.

FAQs

Can I use frozen sorrel instead of fresh?

Absolutely! Frozen sorrel is a wonderful shortcut—it’s picked and preserved at peak freshness, so it brings plenty of flavor, color, and tang to your Shchavel Borscht (Sorrel Soup). Just toss it in as you would fresh.

What’s the best protein: pork or chicken?

Both work beautifully, so it comes down to personal preference. Pork will infuse the broth with extra richness, while chicken is milder and lighter. Some families even make it entirely vegetarian.

Is it possible to make this soup vegetarian?

Of course! Skip the meat and use a full 14 cups of vegetable broth or water. The potatoes, eggs, and lush sorrel make Shchavel Borscht (Sorrel Soup) hearty and satisfying all on their own.

My soup turned very sour. What happened?

More sorrel equals more tang! If the flavor is too sharp for your liking, stir in a little extra broth or add potatoes to mellow it out. Or just balance with a big spoonful of sour cream.

What’s the difference between Shchavel Borscht (Sorrel Soup) and classic beet borscht?

While both are traditional and beloved, classic beet borscht is all about earthy sweetness and deep red color, while Shchavel Borscht (Sorrel Soup) is celebrated for its zippy, lemony bite and bright green hue thanks to sorrel. Each shines in its own season!

Final Thoughts

If you’re looking to fill your kitchen with joy, tradition, and the unbeatable freshness of spring greens, give Shchavel Borscht (Sorrel Soup) a try. With every bowl, you’ll discover why it remains a beloved staple across generations—easy to make, endlessly adaptable, and truly unforgettable.

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