Green Borscht (Зелений борщ (zelenyi borshch))
Overview
Green borscht is a Ukrainian spring and summer soup made with fresh sorrel. Potatoes, carrot and onion are cooked in pork or chicken stock, then plenty of chopped sorrel is added, which turns olive green and gives the soup a lemony, sour taste. Chopped hard-boiled eggs and dill are stirred in, and each bowl is topped with sour cream. Despite the name it contains no beetroot. It is also eaten in Russia and Belarus, where it is often called sorrel shchi.
History
Sorrel is one of the first greens to grow in Ukrainian gardens, and green borscht is a sign that spring has arrived. It is traditionally eaten around Easter and the Trinity holiday. The soup can be served hot or cold, and many families make a meatless version during fasts. Many families make it in spring, when the first sorrel and fresh herbs appear in gardens and markets.
Main ingredients
Sorrel, potatoes, boiled eggs, dill, sour cream, pork or chicken stock. The soup is built on meat stock and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Pork soups · Potato soups · Egg soups · Spinach and greens soups · More soups from Ukraine
Recipe outline serves 4 · ~55 min
Ingredients
- 300 g sorrel, chopped
- 3 potatoes, 1 carrot, 1 onion
- 1.5 l pork or chicken stock
- 3 hard-boiled eggs, chopped
- 1 bunch dill
- sour cream to serve
Allergens: Contains: Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Cook the potatoes, carrot and onion in the stock for 15 minutes.
- Add the sorrel and cook for 5 minutes.
- Stir in the eggs and dill and season.
- Serve with sour cream.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
