Shchavel Borscht (Sorrel Soup) Recipe

Shchavel Borscht (Sorrel Soup) is one of those comforting Eastern European dishes that instantly takes you back to a sunlit kitchen and a table surrounded by family. With its bright, tangy notes from fresh sorrel, hearty chunks of potato, and tender pork or chicken, this soup is a taste of spring in every bowl. Whether you’re craving something nourishing after a busy day or want to introduce friends to a classic Ukrainian favorite, Shchavel Borscht (Sorrel Soup) always delivers a satisfying burst of flavor and soul-warming nostalgia.

Ingredients You’ll Need

The beauty of making Shchavel Borscht (Sorrel Soup) is how each ingredient, though humble, plays a vital role in the final flavor. This is definitely a soup where freshness counts, and a handful of pantry basics come together to create magic.

• Water or Broth: The liquid backbone of your soup; using part chicken broth gives extra richness and depth if you’re going meatless.
• Pork Loin Chops or Chicken Breasts: For tender bites of meat that make the soup extra hearty; swap for chicken for a lighter feel.
• Salt: Don’t be shy—salt wakes up every flavor in the pot!
• Potatoes: Diced small, they add substance and easily soak up all that tangy sorrel flavor.
• Onion: Sautéed for sweetness, the onion rounds out the broth and adds depth to every spoonful.
• Olive Oil: For sautéing; gives a gentle, fruity flavor to your onions.
• Eggs: Lightly beaten, eggs are stirred in to create delicate ribbons, making the soup silkier and more satisfying.
• Bay Leaves: The fragrant, herbal whisper that brings all the other flavors together.
• Dill: Fresh or frozen, dill’s grassy brightness is the soul of Eastern European cooking—don’t skip it!
• Sorrel (Shchavel): The star! Sorrel’s tart, lemony kick is what gives Shchavel Borscht its unique character. Fresh is best, but frozen works in a pinch.
• Sour Cream or Mayonnaise: For that final, creamy flourish when you serve—try both and see which you prefer!

How to Make Shchavel Borscht (Sorrel Soup)

Step 1: Prepare the Soup Base

Begin by bringing 14 cups of water to a boil in a large soup pot; if you want an extra-savory broth, use a mix of water and chicken broth. Add in your sliced pork or diced chicken, plus a tablespoon of salt. Once the liquid returns to a simmer, keep an eye on the surface and skim off any foam or impurities that float up—this keeps the soup clear and clean-tasting. For pork, let it simmer for about 30 minutes so it becomes tender and yields its flavor. With chicken, 10 minutes will do the trick.

Step 2: Add the Potatoes

Now, add your diced potatoes and two bay leaves right into the pot with the simmering meat. Let everything bubble away gently for about 15 minutes, or until the potatoes are soft enough to easily pierce with a fork. The potatoes will start soaking up that savory broth goodness—and trust me, they’re worth fishing for in every bowl.

Step 3: Cook the Onion

While the potatoes work their magic, heat olive oil in a small pan and sauté your finely diced onion over medium heat until golden and sweet—about 5 to 7 minutes. This coaxed-out sweetness rounds out the tangy sorrel later on, making the whole soup feel balanced and rich. Once they’re golden and smelling irresistible, scoop the onions into the soup pot.

Step 4: Incorporate the Eggs

Lightly beat your eggs with a fork and, while stirring the soup gently, slowly drizzle them into the pot. You’ll see lovely wisps and strands of egg forming right before your eyes, adding both a subtle silkiness and a bit of protein to the finished Shchavel Borscht (Sorrel Soup).

Step 5: Add the Sorrel and Dill

Once the potatoes are perfectly cooked, fold in the chopped sorrel and plenty of fresh (or frozen) dill. The sorrel will almost immediately wilt and turn the broth a cheerful green. Bring everything back to a gentle boil and let it simmer 3 to 5 minutes—just enough time for the sorrel to go tender and infuse the soup with its refreshing, citrusy zing. Want extra tang? Add a handful more sorrel!

Step 6: Serve

Ladle the soup hot into bowls and garnish with a generous dollop of sour cream or a swirl of mayonnaise. Each spoonful is a delightful contrast: fresh, tangy broth, mellow potatoes, and just enough richness from those toppings. Congratulations, you’ve mastered Shchavel Borscht (Sorrel Soup)!

How to Serve Shchavel Borscht (Sorrel Soup)

Garnishes

A big, creamy scoop of sour cream on top is the classic finish—its coolness melts into the hot, sour broth and softens the tang just so. Freshly chopped dill and a sprinkle of black pepper give a burst of color and aroma, making each bite as pretty as it is tasty.

Side Dishes

Shchavel Borscht (Sorrel Soup) is wonderful eaten with thick slices of rustic rye bread or a buttery roll for dunking. If you really want to channel an Eastern European feast, try pairing it with potato vareniki (dumplings) or a side of pickled vegetables for extra crunch.

Creative Ways to Present

You can get playful with presentation: serve the soup in small mugs as a bright spring starter at brunch, or offer a “toppings bar” with chopped eggs, fresh herbs, and both sour cream and mayonnaise so everyone can build their own perfect bowl. For dinner parties, sprinkle edible flower petals over each bowl to give a garden-fresh vibe that celebrates the season.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the soup cool to room temperature first. Transfer it to airtight containers and pop it in the fridge. Shchavel Borscht (Sorrel Soup) will keep beautifully for up to 4 days, and the flavors mellow and deepen even more as it sits—some say it’s even better the next day!

Freezing

Yes, you can freeze Shchavel Borscht (Sorrel Soup)! For best results, freeze the soup without the final dollop of sour cream or mayonnaise. Let it cool completely, portion into freezer-safe containers, and store for up to 3 months. When you’re ready, just thaw and reheat—instant comfort.

Reheating

To reheat, simply pour the soup into a saucepan and warm over medium-low heat until steaming (don’t let it boil; this can make the eggs tough). Give it a gentle stir, ladle into bowls, and garnish with fresh toppings for that just-cooked flavor.

FAQs

Can I use frozen sorrel if I can’t find fresh?

Absolutely! Frozen sorrel works surprisingly well and retains plenty of its tangy, lemony punch. Just measure out about three cups and toss it into the soup as you would with fresh—you may want to simmer a minute or two longer.

What meat is best in Shchavel Borscht (Sorrel Soup)?

Both pork and chicken are classic choices. Pork gives a richer, deeper flavor, while chicken keeps things lighter and a bit quicker to cook. You can easily make it vegetarian by skipping the meat and using all veggie broth.

Can I make Shchavel Borscht (Sorrel Soup) without eggs?

Sure! The eggs create a lovely texture but aren’t strictly essential. Leave them out if you prefer—a touch of extra potato or finishing the soup with an extra spoonful of sour cream will still yield a wonderfully satisfying bowl.

Is this soup supposed to be sour?

Yes— that’s the joy of it! Sorrel brings a natural, citrusy tartness that wakes up your taste buds. If you find it too tangy, scale back the sorrel or let the soup mellow in the fridge for a day. If you love sour, add even more sorrel or a squeeze of lemon juice.

Can I double this recipe for a crowd?

You bet! This is a fantastic soup for gatherings, and doubling (or even tripling) the recipe is as simple as using a larger pot. Expect happy faces and plenty of seconds—you might want to make extra, just in case.

Final Thoughts

If you’ve never tasted Shchavel Borscht (Sorrel Soup), you’re in for a real treat! Every spoonful is a celebration of fresh, bright flavors and time-honored tradition. So give this classic soup a try—your table (and your taste buds) will thank you.

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