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Sorrel Soup is a classic Russian/Ukrainian soup that’s loaded with potatoes, greens and veggies. Serve it hot with a big dollop of sour cream.

a bowl with sorrel soup

Sorrel soup is loved by kids and adults alike. Our sons went to visit their grandmother recently and they begged her to make it for their lunch nearly everyday.

What is Sorrel Soup?

Sorrel soup is a traditional green borscht made mostly with broth, sorrel leaves and salt. Sorrel soup can also be referred to as a “sour soup”, as the sorrel leafs are extremely tangy and acidic.

Borscht originated in Russia, Ukraine and Poland. When you think of borscht, your mind probably goes to the variety that is made with beets. But, despite popular belief, borscht can come in many different styles.

You can eat this soup year round. Typically, beet-based borscht is eaten during the winter piping hot. Green borscht (like sorrel soup) is eaten during the springtime when sorrel leaves are perfect for picking or widely available at farmers markets. During the summer, vegetarian borscht is eaten cold and serves as a refreshing pick-me-up.

Ingredients for sorrel soup

How To Make Sorrel Soup

Making sorrel soup is a no-brainer. Follow these easy steps to get it just right:

  • Clean your veggies. Chop onions and shred carrot.
  • In a preheated pot sautee your carrots and onions until soft. Add the water to the pot and season with salt and pepper.
  • Cut potatoes into cubes. Add the potatoes to the cooking ingredients.
  • Dice up hard-boiled eggs, onions, scallions, dill and sorrel.
  • Add green onions and dill to the pot. Bring it to a boil, add sorrel and remove from the heat.
  • Serve hot with a big dollop of sour cream!
Pot with onion and carrots
pot with soup
cut up potatoes in a bowl
sorrel, onion and eggs in bowls
soup with broth with green onions
cooked sorrel soup

Storing Borscht for Later

Refrain from freezing your borscht – it never works well. The best way to store it for later is to refrigerate it. It will stay fresh for up to a week. The kicker? The flavor gets better as it marinates in itself, making for some pretty incredible leftovers.

A Few More Borscht Recipes

Borscht comes in many different shades and flavors. Here are a few of our favorites:

  • Classic Borscht Recipe – This is the borscht you likely know well and already love. It’s beet red and packed with cabbage, pork and kidney beans.
  • Russian Creamy Beet Borscht Recipe – Sour cream gives this borscht a wonderfully creamy texture.
  • Cabbage Soup Recipe – Another great rendition on the classic. This soup is made with your favorite bone-in meat, which gives the broth a rich marrow flavor.

Serve Borscht With

Adding a dollop of sour cream or mayonnaise is the most traditional way to serve borscht. But, there is nothing quite like serving borscht with a slice of freshly baked bread. Here are some of my favorite recipes:

  • No Knead Bread – Save your hands the work with this no-knead bread.
  • Wheat Bread – Hearty wheat bread pairs amazingly with beet borscht.
  • Flatbread Recipe – This flatbread recipe is so easy! From quick pizzas to a salad or soup sidekick, it always comes in handy.

Recipe

pot of sorrel soup with a scoop

Quick Sorrel Soup (Shchavel Borscht)

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Servings
8 servings
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Recipe contributed by: Natalya Drozhzhin
Sorrel Soup is a classic Russian/Ukrainian soup that’s loaded with potatoes, greens and veggies. Serve it hot with a big dollop of sour cream.

Ingredients

  • 4 tbsp oil
  • 1/2 onion chopped
  • 1 carrot grated
  • 4 qt water or broth
  • 5 medium potatoes
  • 2 hard boiled eggs
  • 2 cups sorrel chopped
  • 2 scallions chopped
  • 2 tbsp dill diced
  • 1 tbsp salt adjsut to taste
  • 1 tsp pepper adjust to taste
US Units – Metric

Instructions

  • In large pot, sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes).
    Pot with onion and carrots
  • Add water to the pot and bring it to a boil.
    pot with soup
  • Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes.
    cut up potatoes in a bowl
  • Dice hard boiled eggs, scallions, dill and sorrel.
    sorrel, onion and eggs in bowls
  • Add green onions, eggs and dill to the soup, let it cook for about five minutes. Add sorrel to the soup. Remove soup from the heat and let it sit for about 10 minutes.
    soup with broth with green onions
  • Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.
    cooked sorrel soup
Nutrition Facts
Quick Sorrel Soup (Shchavel Borscht)
Amount Per Serving
Calories 92 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 47mg16%
Sodium 918mg38%
Potassium 58mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 1676IU34%
Vitamin C 8mg10%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted May 31, 2020

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.