Shchavel Borscht (Sorrel Soup)

This Shchavel Borscht (Sorrel Soup) recipe is a flavorful and hearty traditional Eastern European dish made with fresh sorrel, pork or chicken, potatoes, and eggs, simmered in a rich, savory broth. The tangy sorrel adds a unique sour note to the soup, while the tender meat and potatoes create a filling and comforting meal. This easy-to-make recipe can be customized with variations like vegetable broth or different herbs to suit your taste. Perfect for cold weather or as a nourishing meal any time of year, serve it hot with a dollop of sour cream or mayonnaise. Whether you’re craving a classic Eastern European soup or seeking a new recipe to try, this Shchavel Borscht will be a satisfying choice.

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, 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 dill (fresh or frozen)
• 4 cups fresh sorrel (Shchavel), rinsed and chopped (or use 3 cups frozen chopped sorrel)
• Sour cream or mayonnaise (for serving)

Instructions

1. Prepare the Soup Base: 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 the sliced pork or diced chicken along with 1 tablespoon of salt. Simmer the pork for about 30 minutes, or the chicken for 10 minutes. Skim off any impurities that rise to the surface.
2. Add the Potatoes: Once the meat is ready, add the diced potatoes and bay leaves to the pot. Let the soup simmer for 15 minutes or until the potatoes are tender and can be easily pierced with a fork.
3. Cook the Onion: While the potatoes are cooking, sauté the finely diced onion in olive oil over medium heat until golden brown. Add the sautéed onions to the pot.
4. Incorporate the Eggs: Lightly beat the eggs with a fork and slowly stir them into the soup, allowing them to cook in the broth.
5. Add the Sorrel and Dill: Once the potatoes are cooked, stir in the chopped sorrel and dill. Bring the soup back to a gentle boil and simmer for another 3-5 minutes until the sorrel is tender. If you want a more sour flavor, add more sorrel.
6. Serve: Serve the soup hot with a dollop of sour cream or mayonnaise, if desired.

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Why You’ll Love This Recipe

• Traditional Flavors: Shchavel Borscht is a classic Eastern European dish, offering a unique blend of sour sorrel and savory meat, creating a rich, hearty soup.
• Nutrient-Packed: Packed with potatoes, fresh herbs, and sorrel, this soup is full of vitamins and minerals.
• Comforting and Filling: The balance of tender meat, potatoes, and eggs makes this soup both satisfying and comforting, especially on cold days.

Tips

• Sorrel Freshness: Fresh sorrel provides a brighter, tangier flavor, but frozen sorrel works well too if fresh is unavailable.
• Skim the Soup: Skimming impurities off the top during cooking ensures a cleaner, clearer broth.
• Adjust the Sourness: Adding more sorrel will make the soup tangier, so adjust to your preference.

Variations and Substitutions

• Meat Options: If you prefer a vegetarian version, omit the meat and use vegetable broth instead of water. You can add extra vegetables like carrots or celery for a richer flavor.
• Herb Substitution: If you don’t have dill, you can use fresh parsley or thyme as a substitute.
• Egg-Free Option: If you prefer a dairy-free or egg-free version, you can skip the eggs and opt for a thicker broth or add some cream for richness.

FAQs

Can I make this soup ahead of time?
Yes, Shchavel Borscht can be made a day ahead. The flavors will meld together nicely. Store it in the fridge and reheat before serving.

Can I freeze Shchavel Borscht?
While the soup can be frozen, the texture of the sorrel and potatoes may change slightly upon thawing. It’s best enjoyed fresh, but it can be frozen for up to 3 months.

Serving Suggestions

• Serve with Bread: Pair this soup with crusty bread or rye for a full meal.
• Garnish: Top with fresh dill or a squeeze of lemon for an extra burst of flavor.
• Side Dish: Serve with a light salad or pickles to balance the richness of the soup.