Shchavel Borscht (Sorrel Soup)
Schavel (Sorrel) re-grows year after year. In Russia and Ukraine, sorrel is called shchavel' (щавель). Shchaveloviy borscht or Green borsch is a classic Ukrainian soup - we serve it hot with a dollop of sour cream or mayo. You can make it with pork or vegetarian using a good broth. It also freezes w
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 14 cups water
- if not using pork, you will need 8 cups water plus 6 cups chicken broth
- 2 large Pork Loin Chops or 1 pound chicken breasts (sliced or diced)
- 1 Tbsp salt
- 4 -5 medium potatoes (any kind will work, diced)
- 1 medium onion (finely diced)
- 2 Tbsp olive oil
- 2 large eggs (lightly beaten with a fork)
- 2 Bay Leaves
- 3 Tbsp Dill (fresh or frozen)
- 4 cups fresh Schavel (packed, rinsed and chopped (or use 3 cups chopped, frozen Shchavel))
- Sour cream or mayo to serve
Steps
Fill a soup pot with 14 cups water (or water plus chicken broth if not using meat ). Bring to a boil. Then, add meat, 1 Tbsp of salt and simmer pork partially covered for 30 minutes (or chicken for 10 minutes). Use a spoon to skim off any impurities that rise to the top.
When the timer goes off on your meat, add diced potatoes, 2 bay leaves and lightly boil 15 minutes or until potatoes can be easily pierced with a fork.
While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown and add to the pot with the soup.
Next, lightly beat 2 eggs together and stir them into the pot.
When potatoes are cooked through, stir in Shchavel (Sorrel) and Dill. Return pot to a boil and simmer additional 3-5 minutes or until sorrel is soft. P.S. Adding more sorrel (шавель) will make your soup/borscht more sour.
Serve hot with optional dollop of sour cream or mayo.
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