Ukrainian Green Borscht

Green Borscht is quick Ukrainian sorrel soup loaded with meat, potatoes and greens that we make during summer. It is a cousin of traditional borscht recipe and I think you will love this delicacy!

Pork chops Onion Carrots Potatoes Sorrel Salt Ground black pepper Water Hard boiled eggs Sour cream for serving

What You Need

In a large pot, add water and pork. Cover and bring to a boil. Reduce heat to low and cook for 20 minutes, removing the foam with mesh strainer a few times.


Add onion, carrots, potatoes, salt and pepper. Cover and cook until fork tender, about 15 minutes. In a separate pot, hard boil the eggs.


Add sorrel, let wilt for a minute. Add the eggs and stir gently.


Serve hot with a generous dollop of sour cream, more chopped eggs and a slice of bread.



I do not recommend to freeze the soup. Instead, refrigerate it for up to 1 week. It just gets better with time.

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