Name: Sorrel Soup (Green Borscht) – A Bright and Comforting Spring Classic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Eastern European
Ingredients: 3 to 4 medium potatoes; 1 large carrot; 1 small onion (or half medium); 10 sorrel leaves, chopped (or ½ cup spinach + 1 tbsp lemon juice); 2 tablespoons chopped fresh dill; 2 bay leaves; 1 tablespoon ghee or olive oil; 4 cups filtered water; 2 teaspoons Better Than Bouillon vegetable base; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon sour cream (for serving); ½ hard-boiled egg (for serving)

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When spring arrives and the markets begin to overflow with fresh greens, one of the first things I crave is a warm, tangy bowl of Sorrel Soup. Known in some Eastern European households as “green borscht,” this humble yet deeply flavorful soup is a celebration of simple ingredients: earthy potatoes, sweet carrots, tender onions, and the lemony tang of fresh sorrel. If you’ve never cooked with sorrel before, prepare to be surprised—it’s like nature’s sour candy in leafy form, and it transforms a simple vegetable broth into something magical.

This soup is light yet satisfying, making it the perfect transitional dish between the heavier stews of winter and the salads of summer. Best of all, it comes together with minimal effort and makes a lovely lunch or light dinner served with a boiled egg and a dollop of sour cream.

Sorrel Soup (Green Borscht) – A Bright and Comforting Spring Classic

Why You’ll Love This Recipe

This isn’t just a soup—it’s comfort in a bowl. Whether you’re familiar with sorrel or trying it for the first time, this soup delivers a clean, bright flavor that refreshes your palate and warms your soul. It’s naturally vegetarian, packed with nutrient-rich greens, and deeply customizable. If you don’t have access to sorrel, you can still enjoy a similar flavor using spinach and lemon juice—more on that below.

It’s also a one-pot wonder. Simple ingredients, quick prep, and hardly any cleanup make this a go-to recipe when you want something nourishing without the fuss.

Ingredients

Tip: you can find a full list of ingredients and measurements in the recipe card below.

3 to 4 medium potatoes
1 large carrot
1 small onion (or half of a medium onion)
10 sorrel leaves, finely chopped (or use spinach + lemon juice, see notes)
2 tablespoons chopped fresh dill
2 bay leaves
1 tablespoon ghee butter or olive oil
4 cups filtered water
2 teaspoons Better Than Bouillon (vegetable flavor)
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 tablespoon sour cream, for serving
½ hard-boiled egg, for serving

Instructions

Start by prepping your vegetables. Peel and cube the potatoes and carrot, and dice the onion. Chop the sorrel and dill and set them aside for later.

In a large pot, heat the ghee or olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, or until translucent, stirring frequently so it doesn’t brown.

Next, add the carrots and continue cooking for another 3 minutes. You want the carrots to soften slightly and absorb some of the flavor from the onion and butter.

Add the cubed potatoes, bay leaves, water, and vegetable bouillon base. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the vegetables are tender.

Turn off the heat and stir in the chopped sorrel and dill. Sorrel wilts quickly and doesn’t need much cooking—letting it steep in the hot soup for 10 minutes is enough to infuse the broth with its bright, lemony flavor.

Ladle the soup into bowls and serve with a generous dollop of sour cream and half a hard-boiled egg on top. Add a sprinkle of black pepper if desired.

Notes and Variations

No sorrel? No problem. You can substitute with ½ cup of finely chopped spinach and add 1 tablespoon of fresh lemon juice. While the flavor won’t be exactly the same, it will still provide a refreshing, slightly tangy element that mimics sorrel’s brightness.

Want more protein? Add some shredded cooked chicken or a second boiled egg for a heartier meal.

This soup also works well with other leafy greens like kale or chard, though you’ll want to sauté them briefly before adding to the soup for a softer texture.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warm. Sorrel’s bright green color may fade slightly upon reheating, but the flavor will remain intact.

This soup is not ideal for freezing, as the sorrel can lose its texture, but the base (minus the greens and egg) can be frozen and finished with fresh greens later.

10 Frequently Asked Questions

What does sorrel taste like?

Sorrel has a bright, lemony, slightly sour taste that adds a unique tanginess to dishes, especially soups and sauces.

Can I use frozen sorrel?

Yes, frozen sorrel works well in this soup. Just add it to the pot at the same stage as fresh and let it wilt in the hot broth.

Is this soup vegan?

Yes, if you use olive oil instead of ghee and skip the sour cream and egg garnish, it’s fully vegan.

What’s a good substitute for Better Than Bouillon?

You can use any vegetable broth or stock you prefer. Just adjust salt accordingly based on how salty your broth is.

Can I make this soup ahead?

Yes! The flavors actually develop more after sitting for a few hours, so it’s great to make earlier in the day.

What’s the best way to chop sorrel?

Rinse the leaves, remove tough stems if needed, stack them, roll like a cigar, and finely slice (a chiffonade works great).

Can I make this in an Instant Pot?

Yes, use the sauté function for the onions and carrots, then pressure cook on high for 6 minutes, quick release, and stir in the greens.

Is this recipe gluten-free?

Yes, as written, this recipe is naturally gluten-free.

Can I add grains like rice or barley?

You can, but be sure to cook them separately or adjust water and simmering time accordingly so the grains are fully cooked.

What else can I serve with sorrel soup?

A slice of crusty bread, rye toast, or even a small grilled cheese sandwich pairs wonderfully.