Name: Shchavel Borscht (Sorrel Soup) Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Eastern European
Ingredients: 14 cups water (or 8 cups water and 6 cups chicken broth if not using pork); 2 large pork loin chops (or 1 pound chicken breasts, diced); 1 Tbsp salt; 4-5 medium potatoes, diced; 1 medium onion, finely diced; 2 Tbsp olive oil; 2 large eggs, lightly beaten; 2 bay leaves; 3 Tbsp dill (fresh or frozen); 4 cups fresh sorrel (Shchavel), rinsed and chopped (or use 3 cups frozen chopped sorrel); Sour cream or mayonnaise (for serving)

Jump to Recipe

If you’re looking for a bright, tangy twist on classic borscht, Shchavel Borscht (Sorrel Soup) is a vibrant Ukrainian staple that’s as beloved for its lemony flavor as its stunning green hue. This rustic soup is loaded with tender potatoes, melt-in-your-mouth pork or chicken, fragrant dill, and a generous heap of chopped sorrel that gives it that signature puckery finish. With each spoonful, Shchavel Borscht (Sorrel Soup) delivers comfort, a hint of nostalgia, and enough zing to make even a simple weeknight dinner feel special.

Shchavel Borscht (Sorrel Soup) Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Shchavel Borscht (Sorrel Soup) lies in a handful of humble ingredients, each one adding its unique personality to the pot. Every piece brings something vital—comfort, brightness, or that irresistibly silky finish.

Pork loin chops (2 large, or 1 lb chicken breasts): Pick your protein; pork brings richness, chicken a lighter touch—your choice sets the tone for the broth.
Water and (optional) chicken broth (14 cups total): A good base is everything, and a combination of water and broth (especially if skipping pork) makes the soup taste hearty and nourishing right from the start.
Salt (1 Tbsp): Don’t skimp here—salt is the backbone that ties all the flavors together.
Potatoes (4-5 medium, diced): Soft, comforting, and perfect for soaking up every bright, puckery note.
Bay leaves (2): These subtle leaves infuse the soup with an earthy, fragrant backbone.
Onion (1 medium, finely diced): Sautéed onions sweeten and add depth to your broth—no shortcut here.
Olive oil (2 Tbsp): The simple secret to golden, meltingly soft onions.
Eggs (2 large, lightly beaten): Gently stirred in, they add silky body and a beautiful marbled texture.
Dill (3 Tbsp, fresh or frozen): Don’t hold back; dill and sorrel are classic companions that shout “spring!” with every bite.
Fresh sorrel (4 cups, or 3 cups frozen, chopped): This is the soul of Shchavel Borscht (Sorrel Soup). Its tartness transforms the whole pot—fresh, sharp, and unforgettable.
Sour cream or mayonnaise (for serving): Creamy coolness at the table balances all that sunny, green tang.

How to Make Shchavel Borscht (Sorrel Soup)

Step 1: Prepare the Soup Base

Start by bringing your water (or a blend of water and broth) to a boil in a large soup pot. If you’re using pork, slip those meaty chops in with the salt and let them bubble away for about 30 minutes, filling your kitchen with savory promise. If you prefer chicken, dice it and simmer for just 10 minutes. Skim off any froth or impurities that rise—a few extra seconds here ensures your Shchavel Borscht (Sorrel Soup) is beautifully clear and clean tasting.

Step 2: Add the Potatoes

With the protein cooked and the broth humming, tumble in the diced potatoes along with the bay leaves. Let these simmer for 15 minutes, or until the potatoes are tender and can be pierced with a fork. The potatoes will soak up all that savory flavor while beginning to thicken the broth ever so slightly.

Step 3: Cook the Onion

While the potatoes do their thing, grab a skillet and gently sauté your finely diced onion in olive oil over medium heat. You’ll want to cook the onions until they are golden and fragrant—this adds a layer of deep sweetness to counterbalance the tangy greens to come. Slide the sautéed onions into your bubbling pot.

Step 4: Incorporate the Eggs

With the soup at a gentle simmer, slowly stir in the lightly beaten eggs, creating silky ribbons as they cook in the hot broth. This is one of those subtle but showstopping touches that makes Shchavel Borscht (Sorrel Soup) extra special, both for its texture and the beautiful marbling effect it gives your finished soup.

Step 5: Add the Sorrel and Dill

Now comes the magic. Stir in the chopped sorrel and generous heapings of dill. The sorrel will turn the soup a bright, irresistible green and bring its unique, lemony tartness to the forefront. Let everything simmer for just 3-5 minutes—enough to tenderize the leaves, but not so long that their flavor or color dims. Taste, and add more sorrel if you crave extra zing.

Step 6: Serve

Ladle the vibrant soup into bowls while it’s hot, and top each serving with a dollop of sour cream or mayonnaise. This final flourish melts into the soup, balancing the sorrel’s tang and bringing it all together in the most comforting way.

How to Serve Shchavel Borscht (Sorrel Soup)

Garnishes

For classic flair, top each bowl of Shchavel Borscht (Sorrel Soup) with a generous swirl of sour cream and a sprinkling of fresh dill. If you like a little bite, add sliced scallions or chives. Even a pinch of cracked black pepper or a tiny splash of lemon juice (for extra tartness) can elevate the flavors and bring out the herbal notes.

Side Dishes

If you want to keep things traditional, serve Shchavel Borscht (Sorrel Soup) with slices of hearty rye bread or a crusty baguette. Hard-boiled eggs, halved and nestled alongside, are another Ukrainian favorite. For a little indulgence, try mini cheese pirozhki or even simple boiled potatoes as a side—they’re perfect for soaking up every last drop.

Creative Ways to Present

Pour your soup into wide, shallow bowls to showcase its brilliant green color and let the garnishes shine. Individual bread bowls make for a showstopping lunch or party starter. For picnics or casual outdoor meals, try packing chilled Shchavel Borscht (Sorrel Soup) in mason jars—it’s delightful warm or cold!

Make Ahead and Storage

Storing Leftovers

Let your Shchavel Borscht (Sorrel Soup) cool completely before transferring to an airtight container. It will keep happily in the fridge for up to four days. The flavors deepen over time, almost improving the next day, making it a perfect soup for meal prep or quick weeknight dinners.

Freezing

Shchavel Borscht (Sorrel Soup) freezes beautifully, though the sorrel may lose some of its vivid green and become more muted in color. Pour cooled soup into freezer-safe containers or bags (leaving a little room for expansion), and store for up to three months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

When you’re ready to enjoy again, simply reheat the soup gently on the stove over low heat, stirring occasionally. If the soup has thickened too much in the fridge, splash in a bit of water or broth to loosen it up. Stir well, bring it just to a simmer, and serve fresh with your favorite garnishes.

FAQs

Can I make Shchavel Borscht (Sorrel Soup) vegetarian?

Absolutely! Simply use vegetable broth as your soup base and skip the meat entirely. The sorrel and herbs pack so much flavor that you won’t miss the protein. You can even add extra potatoes or a handful of peas for a little more heft.

What if I can’t find fresh sorrel?

If fresh sorrel isn’t in season, use frozen chopped sorrel, which works beautifully. If you absolutely can’t find sorrel, baby spinach with a squeeze of lemon makes a decent stand-in, though the tangy signature of Shchavel Borscht (Sorrel Soup) will be a bit milder.

Is it possible to make this soup gluten-free?

Yes! This recipe is naturally gluten-free. Just be sure that any broth you use is certified gluten-free, and double-check any packaged sides you may want to serve it with.

How do I adjust the sourness of the soup?

The tartness comes almost entirely from the sorrel, so the more you add, the brighter and more pronounced the sour note will be. If you’d like even more tang, serve with an extra squeeze of lemon just before eating, or dial it back by using a little less sorrel.

Can I make Shchavel Borscht (Sorrel Soup) in advance?

Definitely! Like many soups, it tastes even better the next day after the flavors have had time to mingle. Just wait to add the sour cream or mayonnaise until serving for the freshest, creamiest finish.

Final Thoughts

I hope you give this Shchavel Borscht (Sorrel Soup) a place at your table soon—its sour, herbaceous flavor and nourishing heartiness have made it a favorite in my kitchen year after year. There’s nothing better than sharing a pot of homemade soup, especially when it’s as vibrant and full of character as this. Happy cooking, and enjoy every tangy spoonful!

Shchavel Borscht (Sorrel Soup) Recipe

★★★★★

4.8 from 22 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Shchavel Borscht, also known as Sorrel Soup, is a traditional Eastern European dish bursting with fresh flavors. This vibrant soup features tender pork or chicken, hearty potatoes, aromatic dill, and tangy sorrel, creating a comforting and satisfying meal.

Instructions

Prepare the Soup Base: In a large soup pot, bring 14 cups of water to a boil (use 8 cups water and 6 cups chicken broth if you’re not using meat). Add the sliced pork or diced chicken along with 1 tablespoon of salt. Simmer the pork for about 30 minutes, or the chicken for 10 minutes. Skim off any impurities that rise to the surface.
Add the Potatoes: Once the meat is ready, add the diced potatoes and bay leaves to the pot. Let the soup simmer for 15 minutes or until the potatoes are tender and can be easily pierced with a fork.
Cook the Onion: While the potatoes are cooking, sauté the finely diced onion in olive oil over medium heat until golden brown. Add the sautéed onions to the pot.
Incorporate the Eggs: Lightly beat the eggs with a fork and slowly stir them into the soup, allowing them to cook in the broth.
Add the Sorrel and Dill: Once the potatoes are cooked, stir in the chopped sorrel and dill. Bring the soup back to a gentle boil and simmer for another 3-5 minutes until the sorrel is tender. If you want a more sour flavor, add more sorrel.
Serve: Serve the soup hot with a dollop of sour cream or mayonnaise, if desired.