Shchavel Borscht (Sorrel Soup)
User Reviews
5
Shchavel Borscht (Sorrel Soup)
Description
Shchavel Borscht combines simmered pork or chicken with potatoes and bay leaves in a broth, to which sautéed onions in olive oil are added along with lightly beaten eggs stirred in gently. The key ingredient, sorrel leaves (shchavel), and fresh dill added near the end provide a characteristic sour and herbal flavor that defines this Eastern European soup.
The texture balances tender meat and soft potatoes with the mild bite of leafy herbs. Cooking steps include careful simmering and occasional skimming to maintain clear broth. The beaten eggs add body without heaviness.
Serving with sour cream or mayonnaise softens the soup's acidity and adds creaminess. Adjusting the amount of sorrel changes the sourness intensity. This hearty soup works well as a starter or light main dish during cooler weather.
Ingredients
- 14 cups water
- water or 6 cups chicken broth if not using pork, 8 cups water
- 2 pork loin chop sliced or diced, or 1 pound chicken breast
- 1 Tbsp salt
- 4-5 potato any kind will work, diced, medium
- 1 onion finely diced, medium
- 2 Tbsp olive oil
- 2 egg lightly beaten with a fork, large
- 2 bay leaf
- 3 Tbsp dill fresh or frozen
- 4 cups chives packed, rinsed and chopped (or use 3 cups chopped, frozen Shchavel, fresh
- sour cream or mayo, to serve
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.
User Reviews
Overall Rating
5
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