Sorrel Soup is a Traditional soup recipe in Russian Cuisine and is absolutely delicious. A hearty soup loaded with potatoes, meat, veggies, and sorrel leaves! The green borscht is tangy yet so flavorful.
SORREL SOUP-
This soup is a family favorite, even the picky eaters love the soup! Green borscht is made with chicken, sorrel leaves, potatoes, boiled eggs, and sautéed vegetables.
What does sorrel soup taste like? The sorrel leaves add a tangy flavor to the recipe, similar to spinach but more acidic.
What is Sorrel Soup? The soup often also goes by Green Borscht, Green Schi and is made up of water or broth, sorrel leaves, and vegetables.
Add the meat, and seasoning. Cook over med/high heat for 10 minutes, removing any scum that rises to the top.
Add potatoes to the pot, cook until potatoes are cooked through.
Meanwhile, in a large skillet, saute the onions until tender. Add carrots and cook until tender.
Add ketchup and sour cream, stir well.
Once potatoes are cooked, add sorrel, eggs, sautéed vegetables, and herbs to the pot.
Cook for 3-5 minutes, or until the sorrel is soft.
Top with a dollop of sour cream and enjoy.
SERVE-
Serve the soup with a dollop of sour cream and homemade bread like the Russian Bread.
You can use fresh sorrel leaves for this recipe but you can also use frozen sorrel leaves. Learn how to freeze sorrel leaves HERE!
MORE CLASSIC RUSSIAN RECIPES:
The Russian and Ukrainian Cuisine is what we grew up eating, the recipes are just so unique and delicious! Here are some other classic Russian foods to try:
Pelmeni Recipe
Borscht Recipe
Solyanka Soup
Herring Salad
Potato Pierogi
Sorrel Soup Recipe (Green Borscht)
Author: Valentina
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5 from 9 votes
Sorrel Soup is a Traditional soup recipe in Russian Cuisine and is absolutely delicious. A hearty soup loaded with potatoes, meat, veggies, and sorrel leaves! The green borscht is tangy yet so flavorful.
In a pot, bring water and broth to a boil. Add the meat, salt, vegeta and black pepper. Cook over med/high for 10 minutes. Skim off any scum that rises to the top.
Add potatoes to the pot and cook for 10-12 minutes or until tender.
Meanwhile, in a skillet, over medium heat, add 1 Tbsp oil and onion, saute until onions are tender.
Add grated carrots and 1 Tbsp oil, sauté until carrots are tender.
Add ketchup and sour cream, stir well. Remove from heat.
Once the potatoes are cooked, add the sorrel, eggs, sautéed vegetables mixture and herbs to the pot. Turn heat down and simmer for about 3 minutes, or until the sorrel is tender.
Hello Valentina! That’ll your so much for the recipe – it is my favourite too – i grew up with it. My siberian grandma made this all the time. But I’m having hard time finding sorrel here in BC. Where do you buy it? I live in an apartment in downtown, so growing my own is not an option. Any suggestions?
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Valentina’s Corner
That’s a hard one unless you grow it yourself or find someone that does, not really sure where you could purchase it.
Reply
Bert
Very tasty soup that satisfies the sour tastebuds . I was looking for a hot sorrel soup to complement the cold sorrel soup I make when summer heat is in force.
Reply
Valentina’s Corner
Bert, so glad you enjoyed this Sorrel soup recipe.
Reply
Olviya
My favorite sorrel soup recipe!
Reply
Valentina’s Corner
Olviya, thank you so much for the feedback. I’m so glad you enjoy this classic soup recipe, it’s a personal favorite.
Sorrel soup is made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel.
Green Borscht: When spring rolls in, so does green borscht, also known as sorrel soup. It's a lighter fare with zesty young sorrel leaves, potatoes, and a chopped egg, usually finished with a swirl of sour cream.
Traditionally green borscht gets its name from its main ingredient- sorrel, which is a green tangy, sour herb. Since sorrel was a hard find even in the ethnic markets, my mom used spinach, which serves as a great substitute. Other ingredients include potatoes, carrots, scallions, and hard-boiled eggs.
This gorgeous looking soup is packed with flavour and nutrition. Beets are great to support the liver, bone broth is healing and nourishing for the gut, and turmeric brings in its anti-inflammatory goodness. With all the other vegetables and spices, this soup is a full meal in itself.
Ingesting sorrel regularly helps to optimize the body's immune system and prevent illness due to its high Vitamin C content. Sorrel also has significant levels of iron which helps improve circulation throughout the body by boosting red blood cell production and oxygen levels in vital organs.
Rich in antioxidants. Sorrel is a great source of antioxidants, which are beneficial compounds that protect your cells from damage by neutralizing harmful free radicals. Antioxidants may help prevent many chronic conditions, including heart disease, cancer, and type 2 diabetes ( 6 ).
Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ("dock" being a common name for the genus Rumex).
It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”
According to food historian John Mariani, the word “sorrel” probably comes from the Old French word surele, meaning “sour.” Garden sorrel should not be confused with “sorrel drink,” a refreshing beverage common in Jamaica and other Caribbean cultures made from a type of hibiscus.
Red borscht is the most popular borscht in Ukraine, it is prepared from cabbage, potatoes (from the second half of the 19th century), carrots, onions, parsley, dill, and beets. Green borscht is a sorrel or spring borscht. It is cooked in the spring, with young greens.
Hence, my beet soup is called just that, soup, not borscht, even though it shares certain ingredients - potatoes, carrots, parsnips, beef stock and vinegar - with the traditional soup. But there's no cabbage and no caraway seed, two ingredients I consider essential in a borscht.
The primary symptom of beeturia is discolored urine or stools. Urine appears red or pink after eating beetroot or foods and juices containing extracts or pigments of beetroot. The extent of discoloration varies from person to person and depends on what you ingested.
Borscht is typically made with red meat. For a heart-healthy version, choose ground turkey, double the beans or use tofu. Tomatoes, parsnips and potatoes add potassium, which can help lower blood pressure.
In the Caribbean, the popular terms are hibiscus or sorrel, as it is made from the hibiscus sabdariffa flower. The plant is native to India, but can grow as an annual in all climates. The fleshy, red calyxes that surround the base of the flowers are what we brew to make sorrel, the drink.
What is sorrel? Sorrel is a herb with a sharp, lemony flavour. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also be served with fish and egg dishes. Only the younger leaves, available in the springtime, should be used in salads.
What Does It Taste Like? Sorrel has a remarkably bright and tart flavor. Many people liken its taste to lemons which is likely due to its sour flavor. It can be tricky to work with since that lemony flavor is mixed with a deep grassy flavor.
Sorrel leaves are typically pungent and sour and derive their flavour from oxalic acid. Mature leaves are used as a vegetable, as a flavouring in omelets and sauces, and as the chief ingredient of creamed sorrel soup.
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