"This light, sour, nutritious green herb soup with sorrel uses very few ingredients, is easy to make, and is a very popular dish among Ukrainian families."
Green Herb Soup with Sorrel (Shchavel Borscht)
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Cook time: 1hr
Serves or Makes: 5
Recipe Card
ingredients
- 6 cups water
- 1 pound chicken thighs, boneless skinless
- salt
- 3 large eggs, boiled and cubed
- 1 tablespoon olive oil
- 1/3 cup green onion, chopped and separated white from green,
- 3 tablespoon dill, chopped
- 1/3 cup parsley
- 1/3 cup sorrel, chopped
Method
Step 1
Fill up a pot with 6 cups of water. Add in chicken and 1 Tablespoon of salt. Boil for 30-45 minutes.
Step 2
Strain chicken water into a bowl, then transfer the water back into the pot. (I don't use the chicken in the soup, but you can.)
Step 3
Boil 3 large eggs for five minutes. Let them cool before peeling and chopping.
Step 4
Add potatoes into the chicken water. Boil until soft.
Step 5
In a small skillet heat up 1 Tablespoon of olive oil then add the white part of the green onions. Sauté until just when it begins to color. (2 minutes)
Step 6
Add parsley, dill, sorrel, eggs, and green onion to the soup pot.
Step 7
Add in white sauteed onions.
Step 8
Bring everything to a boil, then salt to taste.