Description
Shchavel Borscht, also known as sorrel soup, is a vibrant and tangy dish that captures the essence of spring with its fresh ingredients. Bursting with flavor, this traditional Eastern European recipe combines tender sorrel leaves with hearty vegetables, making it a nutritious choice for any meal. Whether served warm on chilly evenings or chilled during summer gatherings, Shchavel Borscht is sure to impress your guests with its delightful taste and colorful presentation.
Ingredients
Scale
- 4 cups fresh sorrel leaves, chopped
- 2 medium potatoes, diced
- 1 large carrot, grated
- 1 medium onion, finely chopped
- 4 cups vegetable broth (low-sodium)
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Wash and chop all vegetables: dice the potatoes, grate the carrots, and finely chop the onion.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent, then add grated carrots and cook for an additional 5 minutes.
- Stir in diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 10 minutes until potatoes are tender.
- Add the chopped sorrel leaves to the pot and cook for another 5 minutes.
- Season with salt and pepper to taste. Stir in chopped dill just before serving.
- Serve warm with optional sour cream or yogurt on top.
Notes
Use fresh sorrel for optimal flavor; look for bright green leaves without wilting.
Adjust seasoning gradually while cooking; add lemon juice for extra tang if desired.
For added protein, consider including diced chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg