Sorrel Soup in a bowl with bread next to it

Sorrel Soup Recipe

Course Soup
Cuisine Russian, Ukrainian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 161kcal


  • 4 qt Water
  • 5 medium Potatoes
  • 2 Eggs
  • 1/2 Onion
  • 1 Carrot
  • 1 bn Sorrel (about two cups when diced)
  • 2 Scallions
  • 2 tbsp diced Dill
  • Salt & Pepper to taste
  • 4 tbsp Oil for frying


  • Clean potatoes, onion and carrot. Rinse sorrel in cold water. Bring a pot with water to a boil.
    Ingredients on table including; 5 peele potatoes in a bowl, a carrot, 2 eggs, salt and pepper, half an onion, green onion, dill, and sorrel
  • Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes.
    Potatoes peeled and cut into bite sized pieces in a bowl
  • Dice onion, scallions, dill and sorrel. Shred carrot and whisk eggs in a bowl.
    6 bowls one with diced carrots another with diced onions, third with beat eggs, fourth with diced green onions, fifth with diced dill and sixth with diced sorrel
  • Pour in eggs into the cooking ingredients, stir as you are adding eggs, so they don't stick all together. Season soup with salt & pepper.
    Eggs being poured into a pot with boiling potatoes
  • Sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes). Add it to coking ingredient.
    Diced onions being sautéed
  • Add green onions 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.
    Dill added to cooking soup
  • Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.
    Sorrel Soup in a bowl with bread next to it


Calories: 161kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Cholesterol: 40mg | Sodium: 58mg | Potassium: 607mg | Fiber: 3g | Vitamin A: 1370IU | Vitamin C: 16.7mg | Calcium: 67mg | Iron: 4.6mg