Shchavel Borscht (Sorrel Soup)

Name: Shchavel Borscht (Sorrel Soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving
Ingredients: 14 cups water; if not using pork, you will need 8 cups water plus 6 cups chicken broth; 2 large Pork Loin Chops or 1 pound chicken breasts; 1 Tbsp salt; 4-5 medium potatoes; 1 medium onion; 2 Tbsp olive oil; 2 large eggs; 2 bay leaves; 3 Tbsp Dill; 4 cups fresh Schavel; Sour cream or mayo to serve

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8
Course
Soup
Cuisine
Russian, Ukrainian

Shchavel Borscht (Sorrel Soup)

Colin Brown

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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 soup - we serve it hot with a dollop of sour cream or mayo. You can make it 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!

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Ingredients

Servings

14 cups water
if not using pork, you will need 8 cups water plus 6 cups chicken broth
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 Schavel packed, rinsed and chopped (or use 3 cups chopped, frozen Shchavel)
Sour cream or mayo to serve

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Instructions

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.
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.
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.
Next, lightly beat 2 eggs together and stir them into the pot.
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.
Serve hot with optional dollop of sour cream or mayo.