Description
Shchavel Borscht, also known as Sorrel Soup, is a vibrant and nourishing dish beloved in Eastern European cuisine. This delightful green soup showcases fresh sorrel as its star ingredient, infusing it with a unique tangy flavor that tantalizes the taste buds. With a blend of wholesome vegetables like potatoes, carrots, and onions, this comforting soup is not only delicious but also packed with essential vitamins and minerals. Perfect for any occasion—from casual dinners to festive gatherings—Shchavel Borscht is sure to impress your guests while providing a warm hug in a bowl.
Ingredients
- Fresh sorrel
- Potatoes
- Onion
- Carrots
- Vegetable broth
- Sour cream (for garnish)
Instructions
- Prepare ingredients: Wash all vegetables. Chop onion finely, peel and dice potatoes into small cubes, and grate or chop carrots.
- Sauté vegetables: In a large pot over medium heat, add oil and sauté onions until translucent (about 5 minutes). Add grated carrots and cook until softened.
- Add potatoes: Stir in diced potatoes along with vegetable broth. Bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are tender.
- Incorporate sorrel: Add washed and chopped sorrel leaves to the pot and let them wilt for about 3 minutes while stirring gently.
- Season: Adjust seasoning with salt and pepper to taste. For an extra kick, add cayenne pepper or dill weed.
- Serve & garnish: Ladle hot soup into bowls and top with sour cream. Enjoy warm with crusty bread.
Notes
For a creamier texture, blend part of the soup before adding sorrel.
Feel free to mix in other greens like spinach or kale for added nutrition.
Make ahead by prepping vegetables up to two days in advance; store in airtight containers.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 140
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For a creamier texture, blend part of the soup before adding sorrel.,Feel free to mix in other greens like spinach or kale for added nutrition.,Make ahead by prepping vegetables up to two days in advance; store in airtight containers.