Description
This classic Eastern European Sorrel Soup, also known as Green Borscht, is a light, lemony vegetable soup made with potatoes, fresh herbs, and sorrel leaves. Serve with sour cream and a boiled egg for a comforting, healthy meal.
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)
Instructions
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Cube the potatoes and carrots. Dice the onion. Finely chop the sorrel and dill.
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Heat ghee or olive oil in a large pot over medium heat. Add onions and cook for 3 minutes.
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Add carrots and cook for another 3 minutes.
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Pour in water, add potatoes, bay leaves, bouillon base, and salt. Bring to a boil.
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Cover and simmer for 20 minutes or until vegetables are tender.
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Stir in sorrel and dill. Cover and let rest for 10 minutes.
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Serve with a boiled egg, sour cream, and a sprinkle of black pepper.
Notes
- For a vegan version, omit egg and sour cream.
- Spinach + lemon juice can replace sorrel if unavailable.
- Add cooked chicken or grains for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Eastern European
