Each spring Ukrainians cook a sorrel soup with a great pleasure. In Ukraine sorrel is called ‘shavel.’ One more name for the Ukrainian sorrel soup is green borsch. This soup is very popular and is cooked in many different ways. It can include meat and vegetables or simply veggies. The meatless borsch which we are going to cook today is just one variation.
It is recommended to serve this green borsch with a slice of rye bread and a dollop of sour cream. Sorrel leaves add the special zest to this lovely warning soup.
- 3 eggs
- 1 carrot
- 1 bay leaf
- 2 potatoes
- 1 bulb onion
- 7 cups of water
- 2 cups of sorrel
- 2 tbsp vegetable oil
- freshly ground black pepper - to taste
- sour cream – to taste
- fresh dill – to taste
- salt – to taste
Peel ad dice potatoes, bulb onion, and carrot. Preheat vegetable oil over medium heat. Fry the carrot and onion until the onion becomes translucent. Transfer the mass into a pan. Add the vegetables and bring the water to boil. Remove scum and add the potatoes to the pan. Boil the ingredients over low heat until the potato is done, about 15-20 minutes. Season the soup with salt and add the bay leaf.
Wash sorrel carefully and chop it. Add the sorrel to the soup and wait until it gets the khaki color. Add freshly ground black pepper. Cook the soup for 7 minutes more. Then add finely cut dill and turn off the fire.
Cook hard-boiled eggs, peel them and cut in halves. Ladle the soup into serving bowls. Serve it with egg halves and sour cream.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for a sorrel soup? If so, please let us know in the comments below or write us an e-mail.