Description
Green Borscht, also known as Sorrel Soup, is a bright and comforting Eastern European soup made with fresh sorrel, potatoes, herbs, and eggs. Lightly tangy and nourishing, it’s perfect for spring and early summer.
Ingredients
Scale
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 1 carrot, grated
- 2 medium potatoes, diced
- 5 cups vegetable or chicken broth
- 2 cups fresh sorrel, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 hard-boiled eggs, chopped
- Salt and black pepper, to taste
- Sour cream, for serving (optional)
Instructions
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 4–5 minutes. Stir in grated carrot and cook 2 more minutes.
- Add potatoes and broth: Add diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are tender.
- Add sorrel: Stir in chopped sorrel and cook 3–5 minutes until wilted and tender.
- Finish soup: Add dill, parsley, salt, and pepper. Stir in chopped hard-boiled eggs.
- Serve: Ladle into bowls and top with a spoonful of sour cream if desired.
Notes
Sorrel gives the soup its signature tangy flavor. If unavailable, you can substitute spinach with a squeeze of lemon juice. Green borscht can be served warm or chilled. Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: green borscht, sorrel soup, spring soup, Ukrainian soup, traditional soup