Green Borscht (Sorrel Soup)
Green Borscht is quick Ukrainian sorrel soup loaded with meat, potatoes and greens. It is a cousin of traditional borscht and we make it during summer.
Servings: 10 servings
Calories: 200kcal
Ingredients
- 3 pork chops cubed
- 1 onion finely chopped
- 2 carrots diced
- 5 potatoes cubed
- 6 cups sorrel coarsely chopped
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 12 cups water
- 5 hard boiled eggs chopped
- Sour cream for serving
Instructions
- 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.
Notes
- Store: I do not recommend to freeze the soup. Instead, refrigerate it for up to 1 week. It just gets better with time.
- Sorrel substitute: Use 6 cups of fresh baby spinach and 3 tablespoons of fresh lemon juice.
- Jarred sorrel: Add by heaping tablespoons to taste and salt soup at the end.
Nutrition
Calories: 200kcal | Carbohydrates: 22g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 430mg | Fiber: 3g | Sugar: 2g