Green Sorrel Soup nicknamed Green borscht is a delicious Classic Ukrainian Recipe served with hard-boiled eggs, fresh herbs, and a dollop of sour cream. It’s a hearty soup that can either be served cold making it refreshing for a hot summer day or served warm as a comfort in those cold winter months.
Green borscht also called green borshch borsh or borshch is a green soup that is quite popular in Eastern European countries. It’s a traditional Ukrainian soup which is the green version of classic red borscht. It’s lighter than red borscht and is prepared mainly in spring and summer when fresh herbs appear.
The main ingredients of authentic green borscht are fresh vegetables like potatoes and carrots and fresh herbs like dill, parsley, and sorrel which can be found at the Farmer’s Markets and in grocery stores. The refreshing, light, Russian soup can be enjoyed hot or cold.
Delicious Green Borscht is one of my favorite recipes that l make during the summer for a light lunch or weeknight dinner. It can be served as a complete meal or as a side dish. This Sorrel soup recipe is easy to prepare, vibrant, and filled with flavor.
Traditional Russian and Ukrainian Sorrel soup is made with sorrel which is widely available in the summer months in Eastern European countries and that’s why the soup is also called Ukrainian summer borscht.
Green Sorrel Borscht is traditionally cooked with fresh sorrel which makes it a sour soup. The sour cream and slices of eggs are added on top to complement the sour taste.
Sorrel is a wonderful sour herb that tastes similar to a sour green apple and has a lemony flavor. Its vibrant acidity tastes so refreshing during the warm season. Sorrel can be used to make other Ukrainian soups like this Shchavel Borscht.
This light and meat-free sorrel soup is herby and bright, perfect for those who want something a little lighter than the earthy beetroot version
Table of Contents
Key Ingredients to Make Ukrainian Green Borscht
- Fresh sorrel leaves: The star ingredient in this recipe. It’s a sour herb that is tangy, complex, and delicious. It has a vibrant acidity that tastes so refreshing during the summer months.
- Vegetable broth or chicken broth: Serves as the base for thick and rich soup and have more flavor than water. The chicken broth adds chicken flavoring to this vegetarian borscht.
- Yellow medium onions: This aromatic vegetable forms part of the flavor base of the soup.
- Carrot: Brings color and flavor to the soup.
- Potatoes: Use waxy potatoes because they have low starch content and hold their shape well after cooking.
- Fresh parsley leaves: Add aroma, color, and flavor to the dish.
- Butter: For great taste and flavor.
- Bay leaves: The subtle flavor adds more depth to the soup.
- Fresh dill: This fresh herb is a must in this soup. It adds that delicious pop of freshness and a tangy and slightly citrus taste to the dish.
- Hard-boiled eggs: The richness of the egg balances out the acidity and sour taste of the sorrel. Slices are added to the individual bowls of soup.
- Sour cream: This is added at the very end for serving the soup. It adds a creamy acidity and richness to the dish.
You’ll also need Salt & Black pepper for taste.
Find the full printable recipe with specific measurements below.
How to Make Green Sorrel Soup
1: Prepare vegetables
- Wash sorrel leaves, cut off the stems, and cut into 1-inch stripes. Mince onions, wash and cut the carrot in half, and slice it. Wash and cube potatoes into small bite-sized pieces.
2: Sauté sorrel
- Melt 1 tablespoon of butter in a pan over medium heat. Add chopped sorrel and sauté for 2 minutes then set aside.
3: Sauté onions
- In a large pot, melt the remaining 1 tablespoon of butter. Add minced onion and sauté over medium heat for 3 minutes.
4: Add more ingredients to the pot
- Add vegetable or chicken broth, sliced carrots, cubed potatoes, salt, black pepper, bay leaves, and parsley leaves.
5: Simmer the ingredients
- Bring to a simmer and cook for 15 minutes until potatoes can be pierced with a fork.
6: Remove bay leaf and season
- Remove bay leaves, taste the soup for salt, and adjust to taste if needed.
7: Add sorrel and simmer
- Add sautéed sorrel, simmer on low heat, and cook for 3 more minutes.
8: Add garnish and serve
- Serve in individual bowls garnished with fresh herbs (chopped dill and parsley), a tablespoon of sour cream, and slices of eggs.
How to store leftover Ukrainian Green Borscht
- Let the soup cool down and then transfer it to an air-tight container. Store it in the fridge for up to 3 days. To reheat, a small pot and bring it to a gentle simmer over low heat then serve. You can also microwave it in a bowl until hot.
- Green Borscht will freeze for up to 3 months in freezer bags. Don’t add the sour cream and hard-boiled eggs though when you freeze-only do it when you thaw, reheat, and serve the soup.
- Fresh spinach and lemon juice or lime juice is a good substitute if you do not have canned or fresh sorrel on hand.
- If you prefer making your own meat broth, you can add cooked shredded meat into each bowl for a more filling and complete meal.
- Fresh greens like parsley and dill should only be added at the very end to garnish the soup.
There are many health benefits to adding sorrel to your meals. It’s high in essential nutrients like fiber, magnesium, and vitamins C and A. It’s rich in antioxidants, may decrease cancer cell growth, and supports heart health.
Ukrainian sorrel soup is a complete meal on its own which is usually served with a generous dollop of sour cream, chopped hard-boiled eggs, and a slice of yeast bread or rye bread. Infusion juices like Kompot or Uzhvar are popularly enjoyed with this soup. You can serve green soup alongside fish like herring or mackerel as well.
Other delicious vegetarian soups that you’ll love:
The Vegetarian Asparagus Soup (All in One Pot) is a chunky summer soup that’s both nutritious and tasty.
A bowl of this Simple Cauliflower Soup with Cheese is packed with fiber, vitamins, and minerals, including vitamin C, folate, and vitamin K.
Other Tasty Loved Soups to Try
If you tried this Green Sorrel Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Green Sorrel Soup
- 6 cups water
- 1 lb chicken thighs boneless/ skinless
- 3 large eggs, boiled & chopped
- 4 yellow potatoes, peeled & cubed
- 1 Tbsp olive oil
- ⅓ cup green onion, chopped and separated, white from green
- 3 Tbsp dill, chopped
- ⅓ cup parsley, chopped
- ⅓ cup sorrel, chopped
Wash sorrel leaves, cut off the stems, and cut into 1-inch stripes. Mince onions, wash and cut the carrot in half, and slice it. Wash and cube potatoes into small bite-sized pieces.1 lb chicken thighs, 6 cups water, salt
Melt 1 tbsp butter in a pan over medium heat. Add chopped sorrel and saute for 2 minutes.
In a large pot, melt the remaining 1 tablespoon of butter. Add minced onion and sauté over medium heat for 3 minutes.3 large eggs,
Add vegetable or chicken broth, sliced carrots, cubed potatoes, salt, black pepper, bay leaves, and parsley leaves.4 yellow potatoes,
Bring to a simmer and cook for 15 minutes until potatoes can be pierced with a fork.1 Tbsp olive oil, ⅓ cup green onion,
Remove bay leaves, taste the soup for salt, and adjust to taste if needed.⅓ cup parsley,, ⅓ cup sorrel,, ⅓ cup green onion,, 3 Tbsp dill,
Add sautéed sorrel, simmer on low heat, and cook for 3 more minutes.⅓ cup green onion,
Bring everything to a boil, then salt to taste.
- you can also use frozen sorrel.
- sorrel is hard to find, but I have seen it at Whole Foods, or European stores.
- Using vegetable or chicken broth may differ in flavor.