Green Borscht - Sorrel Soup
Green Borscht (Зеленый борщ) or Sorrel Soup is a tasty Slavic soup recipe that's full of vitamins. Easy to make, nutritious and healthy, served hot or cold with fresh dill and sour cream. An Eastern European classic.
Servings 6 people
Ingredients
- 8 cups soup stock
- 5 medium potatoes peeled and cubed
- 2 bay leaves
- 1 onion diced
- 1 carrot grated or julienned
- 2 cloves garlic minced
- 3 hard boiled eggs
- 1 large bunch of Sorrel about 4 cups chopped
- bunch of fresh dill
- 1 green onion chopped
Instructions
- Prepare Soup Stock - homemade soup stock always tastes the best. Alternatively use store bought stock for a quick and easy shortcut.
- Cook Potatoes - peel and cube the potatoes. Boil potatoes in the soup stock with the bay leaves for about 10 minutes until soft.
- Sauté - caramelize the diced onion, grated carrots and garlic until golden. Add into the soup and simmer for another 10 minutes.
- Hard Boil Eggs - cover eggs with water in saucepan. Bring to a boil, cover with lid and remove from heat. Set timer for 11 minutes. Remove eggs and place in ice bath to cool before using. Cut in half and set aside.
- Chop the Greens - roughly chop Sorrel, finely chop dill and green onions. Add all the greens into the soup. Salt and pepper to taste.
- Cook - remove from heat, cover with lid and allow to sit for 15 minutes before serving. Serve with a dollop of sour cream and a hard boiled egg.
Notes
Why Isn't the Sorrel Simmered?
For better flavor, texture and vitamins, the sorrel does not need to be cooked to death. Simply add into the hot soup, cover with lid to allow to cook without unnecessary boiling. As a result, it will taste better.