Green borsch or sorrel soup is very popular traditional soup in Ukraine. It is the best when cooked with fresh sorrel leaves. Not only in Ukraine but also in diaspora, Ukrainians grow sorrel at garden to have it available most of the time. Sorrel is perennial plant and is green all the time except winter freezing season. For such time, I always collect some fresh leaves, wash them, chop and keep in freezer.
- 5 cup water
- 4 potatoes, medium
- 1/3 onion, medium
- 2-3 tbsp braised meat (or 6-8 meatballs)
- 3/4 cup sorrel leaves
- 1-2 tsp parsley
- 1-2 tsp dill
- 4-6 leaves of green onion (optional)
- 1 egg
- 1 tsp Adobo Goya Seasoning
- 1/2 tbsp Chicken Base Bullion (optional, I buy it at local Costco)
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 bay leaf
- Peel and cut the potato into small pieces.
- Put the potato and meat into the water, bring to a boil. Set the timer for 15-20 minutes.
- Chop the onion, sauté in a small amount of oil, then add to the pot.
- Using a fork, mix the egg in a cup, adding 1-2 tbsp of water.
- Pour the egg into the pot, mixing the water.
- Chop the sorrel leaves, green onion, parsley, and dill.
- About 1-2 minutes before cooking end, add all chopped greens into the pot. Add the seasoning, salt, pepper, and bay leaf.
- Check to make sure the potato is cooked well.
- Soup is ready. Serve hot, adding a tablespoon of sour cream, with bread.
Warning: although green/sorrel borsch is widely popular among Ukrainians, some people may experience intolerance to sorrel. So please keep that in mind if you have any digestive health concerns.