Shchavel Borscht (Sorrel Soup) - NatashasKitchen.com

Name: Shchavel Borscht (Sorrel Soup) - NatashasKitchen.com
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Eastern European, European
Ingredients: 14 cups water; 2 large Pork Loin Chops or 1 pound chicken breasts, sliced or diced; 1 Tbsp salt; 4-5 medium potatoes, any kind will work, diced; 1 medium onion, finely diced; 2 Tbsp olive oil; 2 large eggs, lightly beaten with a fork; 2 Bay Leaves; 3 Tbsp Dill, fresh or frozen; 4 cups fresh Sorrel, packed, rinsed and chopped (or use 3 cups chopped, frozen Shchavel); Sour cream or mayo to serve

6 steps

Prep:20minCook:35min

Schavel (Sorrel) re-grows year after year. In Russia and Ukraine, sorrel is called shchavel’ (щавель). Shchaveloviy borscht or Green borsch is a classic Ukrainian sorrel soup – we serve it hot with a dollop of sour cream or mayo. You can make this sorrel soup with pork or vegetarian using a good broth. It also freezes well so you can enjoy this soup in winter. My mom grows Shchavel in her yard and it’s currently flourishing – time to make soup! If you have a yummy recipe with sorrel, I’d love to hear from you!

Updated at: Thu, 17 Aug 2023 05:32:00 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories199 kcal (10%)

Total Fat8.7 g (12%)

Carbs18.5 g (7%)

Sugars1.3 g (1%)

Protein12.6 g (25%)

Sodium918.9 mg (46%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

14 cupswater

2Pork Loin Chops

large, sliced or diced

1 Tbspsalt

4potatoes

medium, any kind will work, diced

1onion

medium, finely diced

2 Tbspolive oil

2eggs

large, lightly beaten with a fork

2bay leaves

3 TbspDill

fresh or frozen

4 cupsfresh Sorrel

packed, rinsed and chopped

sour cream

or mayo, to serve

Instructions

Step 1

Fill a soup pot with 14 cups water (or water plus chicken broth if not using meat ). Bring to a boil. Then, add meat, 1 Tbsp of salt and simmer pork partially covered for 30 minutes (or chicken for 10 minutes). Use a spoon to skim off any impurities that rise to the top.

Step 2

When the timer goes off on your meat, add diced potatoes, 2 bay leaves and lightly boil 15 minutes or until potatoes can be easily pierced with a fork.

Step 3

While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown and add to the pot with the soup.

Step 4

Next, lightly beat 2 eggs together and stir them into the pot.

Step 5

When potatoes are cooked through, stir in Shchavel (Sorrel) and Dill. Return pot to a boil and simmer additional 3-5 minutes or until sorrel is soft. P.S. Adding more sorrel (шавель) will make your soup/borscht more sour.

Step 6

Serve hot with optional dollop of sour cream or mayo.

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