Green Borscht

Green Borscht, also known as Sorrel Soup or Shchaveloviy Borscht, is a traditional Ukrainian dish that combines hearty, wholesome ingredients with the fresh, tangy flavor of sorrel. Unlike its more famous sibling, red beet-based borscht, green borscht gets its vibrant green color and signature tanginess from sorrel leaves, a leafy green that’s prized in Eastern European cooking. Sorrel is known for its lemony, slightly sour flavor, which makes this soup light, refreshing, and perfect for spring and summer when the greens are in season.

This dish is a staple of Ukrainian and Russian cuisine, loved for its simplicity, nutrition, and versatility. While sorrel is the star ingredient, green borscht often includes potatoes, carrots, onions, and sometimes hard-boiled eggs for added texture and flavor. The soup is usually finished with a dollop of sour cream and a sprinkle of fresh dill, making every bite comforting and delicious.

Green borscht is not only a wonderful way to highlight seasonal produce but also a dish that carries a rich cultural history. It’s a meal that feels both homey and vibrant, making it a perfect choice whether you’re cooking for yourself, your family, or a group of friends.

Why You’ll Love This Recipe

Green Borscht is a dish that satisfies on every level—it’s healthy, flavorful, and surprisingly easy to make. Its tangy, herbaceous flavor is unlike any other soup, offering a refreshing twist on classic comfort food. Whether you’re already a fan of traditional borscht or new to Eastern European cuisine, this dish is sure to become a favorite.

One of the reasons this recipe stands out is its balance of flavors and textures. The sorrel provides a tart, citrusy kick that brightens the dish, while the potatoes and carrots add heartiness. The addition of hard-boiled eggs gives the soup a creamy, silky texture that pairs beautifully with the rich broth. Finished with sour cream and dill, every spoonful is packed with layers of flavor.

This recipe is also highly versatile. You can make it vegetarian by using vegetable stock or add meat, such as beef or chicken, for a more filling meal. Plus, if sorrel isn’t available, there are easy substitutions like spinach or arugula with a touch of lemon juice. Green Borscht is a great way to experiment with new flavors while keeping the preparation simple and accessible.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Yield: 6 servings
• Serving size: 1 bowl (approximately 1 1/2 cups)

Nutritional Information (per serving)

• Calories: 180
• Carbohydrates: 18g
• Protein: 7g
• Fat: 9g
• Fiber: 3g
• Sugar: 3g

Ingredients

For the Soup:

• 8 cups chicken stock (or vegetable stock for a vegetarian option)
• 1 pound (450g) potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium onion, finely chopped
• 3 tablespoons unsalted butter (or oil for a dairy-free option)
• 2 cups fresh sorrel leaves, washed and roughly chopped (substitute spinach or arugula if sorrel isn’t available)
• 2 large eggs, hard-boiled and chopped
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

Optional Add-Ins:

• 1 cup cooked chicken or beef, shredded (optional for a meat-based version)
• 1/2 cup cooked rice or barley for a heartier soup

For Garnish:

• 1/4 cup sour cream (or Greek yogurt for a lighter option)
• 2 tablespoons fresh dill, chopped
• Lemon wedges (optional, for extra tanginess)

Step-by-Step Instructions

Step 1: Prepare the Broth

1. In a large pot, heat the chicken or vegetable stock over medium heat. Add the bay leaf for flavor.
2. While the broth is heating, peel and dice the potatoes and carrots, and finely chop the onion.

Step 2: Sauté the Vegetables

1. In a separate skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
2. Stir in the diced carrots and cook for another 2–3 minutes.

Step 3: Cook the Potatoes

1. Once the broth comes to a gentle simmer, add the diced potatoes. Cook for 10–12 minutes, or until the potatoes are tender.
2. Add the sautéed onion and carrots to the pot and stir to combine.

Step 4: Add the Sorrel and Seasoning

1. Stir in the chopped sorrel leaves. The sorrel will wilt quickly and turn a dark green color, releasing its signature tangy flavor.
2. Season the soup with salt and black pepper to taste. Simmer for 5–7 minutes to let the flavors meld together.

Step 5: Incorporate the Eggs

1. Chop the hard-boiled eggs into small pieces and stir them into the soup. The eggs will add creaminess and richness to the dish.
2. If using cooked chicken or beef, add it at this stage to warm through.

Step 6: Serve and Garnish

1. Ladle the green borscht into bowls and top each serving with a dollop of sour cream.
2. Sprinkle with fresh dill and serve with a lemon wedge on the side for an optional burst of citrus. Enjoy with crusty bread or rye toast.

Ingredient Background

Sorrel

Sorrel is a leafy green with a distinct tangy, lemon-like flavor. It’s a staple in Eastern European and French cooking and is often used in soups, sauces, and salads. If sorrel isn’t available, spinach or arugula with a squeeze of lemon juice can mimic its unique flavor.

Potatoes

Potatoes are a key ingredient in green borscht, providing heartiness and texture. Yukon Gold or Russet potatoes work well, as they hold their shape when cooked.

Hard-Boiled Eggs

Hard-boiled eggs are a classic addition to green borscht, adding protein and a creamy texture. They also balance the tanginess of the sorrel and make the soup more filling.

Dill

Fresh dill is a quintessential herb in Ukrainian cuisine, adding brightness and a slightly sweet, grassy flavor that complements the tangy sorrel and creamy sour cream.

Technique Tips

1. Chop the Sorrel Last: Sorrel oxidizes quickly and can lose its bright green color, so chop it just before adding it to the soup.
2. Don’t Overcook the Vegetables: To maintain a pleasant texture, cook the potatoes and carrots until just tender but not mushy.
3. Season Gradually: Sorrel has a naturally tangy flavor that may affect how much salt is needed. Taste as you go and adjust the seasoning accordingly.
4. Make it Creamy: For a richer soup, you can stir in a splash of heavy cream or half-and-half just before serving.

Alternative Presentation Ideas

• Deconstructed Style: Serve the broth and vegetables in a bowl and place a halved hard-boiled egg on top for a more elegant presentation.
• Rice or Barley Base: Add cooked rice or barley to the bottom of each bowl before ladling in the soup for a heartier dish.
• Vegetarian Style: Garnish with crumbled feta cheese instead of sour cream for a vegetarian-friendly twist.
• In a Bread Bowl: Hollow out a round loaf of sourdough bread and serve the soup inside for a fun and rustic presentation.

Additional Tips for Success

• Use Fresh Sorrel: Fresh sorrel gives the soup its signature flavor. If using frozen sorrel, thaw it first and adjust the cooking time.
• Double the Recipe: Green borscht stores well in the fridge and tastes even better the next day, so consider making a double batch.
• Experiment with Herbs: Add fresh parsley or chives alongside the dill for extra layers of flavor.

Recipe Variations

• Meat-Based Borscht: Add shredded chicken or beef for a heartier soup. A smoked ham hock can also be simmered in the broth for a smoky flavor.
• Creamy Green Borscht: Stir in a splash of heavy cream or Greek yogurt for a creamier texture.
• Vegan Green Borscht: Use vegetable stock, skip the eggs, and garnish with a dollop of vegan sour cream.
• Spring Green Borscht: Include other spring vegetables like green beans, peas, or leeks for a seasonal twist.

Freezing and Storage

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Green borscht can be frozen for up to 2 months. Let the soup cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.

Healthier Twist Ideas

• Use Olive Oil: Substitute the butter with olive oil for a heart-healthy option.
• Skip the Sour Cream: Replace sour cream with plain Greek yogurt for a lower-fat topping.
• Add More Greens: Toss in extra leafy greens like spinach, kale, or Swiss chard for added nutrients.
• Low-Carb Option: Replace the potatoes with cauliflower florets for a low-carb version.

Serving Suggestions for Events

• Family Dinners: Serve Green Borscht with crusty bread and a simple green salad for a wholesome family meal.
• Spring Gatherings: Highlight the tangy sorrel flavor by pairing the soup with other spring dishes, like asparagus tart or fresh herb flatbread.
• Holiday Feasts: Green Borscht makes a fantastic first course for Easter or other spring holidays, showcasing seasonal ingredients and vibrant flavors.

Special Equipment

• Large Stockpot: Ideal for cooking the soup evenly and allowing room for stirring.
• Skillet: For sautéing the onions and carrots before adding them to the soup.
• Ladle: Perfect for serving the soup into bowls without breaking up the ingredients.

Frequently Asked Questions

1. Can I use frozen sorrel? Yes, frozen sorrel works well, but thaw it completely before adding it to the soup.
2. What can I substitute for sorrel? Spinach or arugula with a squeeze of lemon juice can mimic the tangy flavor of sorrel.
3. Can I make this soup vegetarian? Absolutely! Use vegetable stock and skip the meat for a vegetarian version.
4. How do I prevent the eggs from overcooking? Add the chopped eggs just before serving to keep them tender and creamy.
5. What other herbs can I use? Fresh parsley, chives, or even tarragon make great additions to the soup.
6. Can I make it ahead of time? Yes, green borscht tastes even better the next day as the flavors meld together.
7. What pairs well with this soup? Crusty bread, rye toast, or garlic knots are excellent for soaking up the broth.
8. How do I reheat leftovers? Gently reheat the soup on the stovetop over low heat to avoid overcooking the vegetables.

Conclusion

Green Borscht is a delightful, comforting dish that highlights the fresh, tangy flavors of sorrel while embracing the heartiness of traditional Ukrainian soups. Whether you’re making it for a cozy family dinner or serving it as a first course for a special occasion, this dish is sure to impress. With its vibrant green color, wholesome ingredients, and rich cultural history, Green Borscht is a recipe worth adding to your collection. Try it today and experience the refreshing, comforting flavors of this Eastern European classic!

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