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

Let’s talk about a true classic: Shchavel Borscht (Sorrel Soup). This iconic Eastern European soup is the definition of springtime comfort, vibrant with tangy sorrel greens and hearty with potatoes and meat, finished with a silky swirl of egg and that essential dollop of sour cream. Every spoonful is a lively blend of earthy, fresh flavors—uncomplicated yet full of nourishing goodness. If you’re looking for a delicious, uplifting soup that bridges homey tradition and bright seasonal taste, Shchavel Borscht (Sorrel Soup) deserves a spot on your table.

Shchavel Borscht (Sorrel Soup) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Shchavel Borscht (Sorrel Soup) lies in its humble ingredients, each playing a vital role in building its signature flavor and beautiful green color. Gather these simple staples, and you’ll see how they work their magic together.

Water or Broth: The foundation of the soup, use water for a clearer flavor, or chicken broth for extra depth if not using meat.
Pork Loin Chops or Chicken Breasts: Adds satisfying protein and richness; pork delivers bold flavor, chicken keeps it light.
Salt: Essential for seasoning every layer—adjust to taste as your soup comes together.
Potatoes: Diced potatoes bring comfort and body, soaking up all the tangy broth.
Onion: Sautéed onion adds subtle sweetness and a savory aroma that forms the background of the soup.
Olive Oil: Used for cooking the onion until perfectly golden and mellow.
Eggs: Lightly beaten eggs turn delicately stringy as they cook in the broth, giving the soup its traditional finish.
Bay Leaves: Added for herbaceous fragrance that rounds out the flavor profile.
Dill: Fresh or frozen dill infuses the borscht with brightness—you’ll instantly taste the difference it makes!
Sorrel (Shchavel): The star ingredient, giving the soup its lovely sour kick and green color (fresh is best, but frozen works too).
Sour Cream or Mayonnaise: The creamy swirl that completes every bowl—don’t skip it!

How to Make Shchavel Borscht (Sorrel Soup)

Step 1: Prepare the Soup Base

Begin by bringing your water (or a blend of water and chicken broth) to a gentle boil in a large soup pot. Add your sliced pork loin chops or diced chicken breasts, along with the salt. Let the pork simmer for about 30 minutes, or the chicken for just 10 minutes. Skim away any frothy impurities that float up—this will help your Shchavel Borscht (Sorrel Soup) stay flavorful and clear.

Step 2: Add the Potatoes

Once your meat has cooked, it’s potato time! Drop in the diced potatoes and bay leaves. Let them gently bubble away in the pot for about 15 minutes, or until tender enough to be easily pierced with a fork. The potatoes will soak up all the savory broth, giving the soup its satisfying heartiness.

Step 3: Cook the Onion

While the potatoes are simmering, sauté the finely diced onion in olive oil over medium heat until they’re golden, soft, and wonderfully fragrant. This is where the flavor base truly develops. Add the sautéed onions straight into the soup to layer in a mellow sweetness and rich aroma.

Step 4: Incorporate the Eggs

Lightly beat the eggs with a fork, then pour them slowly and steadily into the simmering broth. Stir gently as you pour, so the eggs cook in delicate ribbons throughout the soup—it looks beautiful and tastes even better.

Step 5: Add the Sorrel and Dill

Stir in the chopped fresh (or frozen) sorrel and fragrant dill once the potatoes are fully tender. Let everything come back up to a gentle boil and then simmer for another 3 to 5 minutes. The sorrel will wilt quickly, turning the broth a lovely green and infusing it with its unique tang. At this point, taste your Shchavel Borscht (Sorrel Soup) and adjust the sourness or salt to preference.

Step 6: Serve

Ladle your steaming Shchavel Borscht (Sorrel Soup) into bowls and crown each with a generous dollop of sour cream or mayonnaise. The bright, grassy smell of sorrel and fresh dill really shines through, promising comfort in every bite.

How to Serve Shchavel Borscht (Sorrel Soup)

Garnishes

A classic touch for this soup is a swirl of thick, tangy sour cream or a spoonful of creamy mayonnaise. For a fresh crunch, sprinkle on some extra chopped dill or green onions. If you’re feeling particularly fancy, a boiled egg sliced in half looks beautiful perched on top as well.

Side Dishes

Serve Shchavel Borscht (Sorrel Soup) with crusty rye bread or a soft slice of challah for dunking. A small plate of pickled vegetables or a simple cucumber salad pairs perfectly, cutting through the soup’s richness and complementing its tang.

Creative Ways to Present

For a fun twist, try serving Shchavel Borscht (Sorrel Soup) in small mugs or teacups as a light appetizer at a spring brunch. Top each one with microgreens or edible flowers for an extra-pretty presentation. You can also chill the soup slightly for a warm-weather version—refreshing and delightful!

Make Ahead and Storage

Storing Leftovers

Let leftover Shchavel Borscht (Sorrel Soup) cool completely, then transfer it into airtight containers. It will keep in the refrigerator for up to 3 days, and the flavors often deepen and meld, making the next bowl even better.

Freezing

This soup freezes surprisingly well! Just pour into freezer-safe containers, leaving space for expansion. Freeze for up to 2 months. When ready to enjoy, simply thaw in the fridge overnight before reheating.

Reheating

To reheat, warm the soup gently on the stove over medium heat, stirring occasionally until steaming hot. If the soup thickens, add a splash of water or broth to reach your desired consistency. Always hold off on adding your sour cream garnish until just before serving.

FAQs

Can I make Shchavel Borscht (Sorrel Soup) vegetarian?

Absolutely! Simply use vegetable broth and skip the meat. The soup will still be full of flavor thanks to the sorrel, dill, and onion, and you can even add extra potatoes or carrots for more heartiness.

What does sorrel taste like?

Sorrel has a distinctive tart, lemony flavor that makes Shchavel Borscht (Sorrel Soup) so memorable. It’s bright and zippy, similar to spinach with a citrus edge—a true springtime delicacy.

Is it possible to use frozen sorrel?

Definitely. Frozen sorrel is a fantastic substitute if fresh isn’t available, and it preserves most of that signature tang and color. Just add it straight to the soup—no need to thaw in advance!

Do I need to peel the potatoes?

It’s up to you! If you want a rustic, homey feel, scrub your potatoes well and leave the skins on. If you prefer a smoother texture, peeling the potatoes creates a silkier soup.

Why add eggs to Shchavel Borscht (Sorrel Soup)?

The eggs give the soup a delicate, silky texture and a bit of extra richness. As they cook in the hot broth, they form gentle strands that float throughout the soup, making every bite unique.

Final Thoughts

If you’re craving something both comforting and a little different, give Shchavel Borscht (Sorrel Soup) a try. It’s a celebration of spring’s fresh flavors and is wonderfully simple to make at home. Grab some sorrel, gather your loved ones, and enjoy a steaming bowl—your new favorite soup awaits!