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pot of sorrel soup with a scoop
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Quick Sorrel Soup (Shchavel Borscht)

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.
Course Soup
Cuisine Russian, Ukrainian
Keyword borscht, borscht recipe, sorrel borscht
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 92kcal
Author Natalya Drozhzhin

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

Calories: 92kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 918mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1676IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg