Shchavel Borscht (Sorrel Soup)

Discover the perfect recipe for Shchavel Borscht, a traditional Russian sorrel soup that’s hearty, flavorful, and full of nutrients. This classic borscht combines fresh sorrel (shchavel), tender pork or chicken, potatoes, and a variety of herbs to create a rich and satisfying meal. Topped with a dollop of sour cream or mayo, this dish is a must-try for soup lovers looking to explore new flavors. Whether you’re craving a comforting homemade soup or wanting to explore traditional Eastern European recipes, this sorrel soup is the perfect choice. Learn how to make Shchavel Borscht with simple ingredients for an authentic and delicious dish.

Ingredients

• 14 cups water (or 8 cups water and 6 cups chicken broth if not using pork)
• 2 large Pork Loin Chops or 1 pound chicken breasts, sliced or diced
• 1 Tbsp salt
• 4-5 medium potatoes, diced
• 1 medium onion, finely diced
• 2 Tbsp olive oil
• 2 large eggs, lightly beaten
• 2 Bay Leaves
• 3 Tbsp fresh or frozen Dill
• 4 cups fresh Schavel (sorrel), packed, rinsed and chopped (or 3 cups chopped, frozen sorrel)
• Sour cream or mayo, for serving

Instructions

1. In a large soup pot, bring 14 cups of water to a boil (use 8 cups water and 6 cups chicken broth if you’re not using meat). Add your choice of meat (pork or chicken), 1 tablespoon of salt, and let the pork simmer partially covered for 30 minutes or chicken for 10 minutes. Skim off any impurities that rise to the surface.
2. After the cooking time for the meat, add the diced potatoes, bay leaves, and simmer for 15 minutes, or until the potatoes are easily pierced with a fork.
3. While the potatoes cook, heat the olive oil in a pan over medium heat and sauté the diced onion until golden brown, then add the onions to the soup pot.
4. Once the potatoes are cooked, lightly beat the eggs and stir them into the soup.
5. Add the fresh chopped sorrel and dill to the pot. Stir well and bring the soup back to a boil. Let it simmer for an additional 3-5 minutes or until the sorrel wilts and softens. For a more sour flavor, feel free to add more sorrel.
6. Serve the Shchavel Borscht hot, topped with a dollop of sour cream or mayo for extra creaminess.

Tips

• Choosing the Meat: You can substitute the pork with chicken or even make this soup vegetarian by skipping the meat and using vegetable broth.
• Sourness Levels: The more sorrel you add, the sourer the soup becomes. Adjust the amount based on your preference.
• Eggs: Stir the eggs gently into the soup to create silky strands, or whisk them for a smoother texture.

Variations and Substitutions

• Herbs: If you don’t have dill, try fresh tarragon or parsley for a different flavor.
• Broth Base: Instead of water and chicken broth, use beef broth for a richer flavor.
• Frozen Sorrel: If fresh sorrel is unavailable, frozen sorrel works just as well. Just make sure to thaw it before adding it to the soup.

FAQs

• Can I use frozen sorrel instead of fresh? Yes, frozen sorrel is a great alternative to fresh sorrel and will work perfectly in this soup.
• Can I make this soup vegetarian? Absolutely! Skip the meat and use vegetable broth for a hearty vegetarian version of Shchavel Borscht.

Serving Suggestions

• Serve the soup hot with a dollop of sour cream or mayo on top.
• Pair with fresh rye bread or a piece of garlic toast for a complete meal.
• Add a light salad of mixed greens to balance out the richness of the soup.

Why You’ll Love This Recipe

Shchavel Borscht (Sorrel Soup) is a comforting, hearty dish with a delightful balance of sour and savory flavors. The addition of sorrel gives it a unique tangy taste, making it a refreshing yet warming meal. This soup is perfect for a cold day or any time you’re craving something nutritious and satisfying.

Shchavel Borscht (Sorrel Soup)

Servings

8

servings

Prep time

20

minutes

Cooking time

35

minutes

Ingredients

• 14 cups water (or 8 cups water and 6 cups chicken broth if not using pork)

• 2 large Pork Loin Chops or 1 pound chicken breasts, sliced or diced

• 1 Tbsp salt

• 4-5 medium potatoes, diced

• 1 medium onion, finely diced

• 2 Tbsp olive oil

• 2 large eggs, lightly beaten

• 2 Bay Leaves

• 3 Tbsp fresh or frozen Dill

• 4 cups fresh Schavel (sorrel), packed, rinsed and chopped (or 3 cups chopped, frozen sorrel)

• Sour cream or mayo, for serving

Directions

• In a large soup pot, bring 14 cups of water to a boil (use 8 cups water and 6 cups chicken broth if you’re not using meat). Add your choice of meat (pork or chicken), 1 tablespoon of salt, and let the pork simmer partially covered for 30 minutes or chicken for 10 minutes. Skim off any impurities that rise to the surface.
• After the cooking time for the meat, add the diced potatoes, bay leaves, and simmer for 15 minutes, or until the potatoes are easily pierced with a fork.
• While the potatoes cook, heat the olive oil in a pan over medium heat and sauté the diced onion until golden brown, then add the onions to the soup pot.
• Once the potatoes are cooked, lightly beat the eggs and stir them into the soup.
• Add the fresh chopped sorrel and dill to the pot. Stir well and bring the soup back to a boil. Let it simmer for an additional 3-5 minutes or until the sorrel wilts and softens. For a more sour flavor, feel free to add more sorrel.
• Serve the Shchavel Borscht hot, topped with a dollop of sour cream or mayo for extra creaminess.