Description
Shchavel Borscht, or sorrel soup, is a vibrant and refreshing dish that embodies the flavors of spring and summer. This traditional Eastern European recipe combines fresh sorrel leaves with tender vegetables and a hearty broth, resulting in a tangy, nutrient-dense soup that is perfect for a light lunch or as an appetizer. Creamy sour cream enhances the flavor profile, creating an irresistible harmony of tastes that will delight your palate. Quick and easy to prepare, this comforting soup can be made in under an hour, making it an excellent choice for both novice cooks and seasoned chefs alike.
Ingredients
- Fresh sorrel leaves
- Potatoes
- Carrots
- Onion
- Vegetable broth
- Sour cream
Instructions
- Wash and prep all vegetables: chop onions finely, dice potatoes, grate carrots, and roughly chop sorrel leaves.
- In a large pot over medium heat, sauté onions in oil until translucent (about 5 minutes), then add grated carrots and cook for another 3 minutes.
- Pour in 6 cups of vegetable broth and add diced potatoes; bring to a boil, then reduce heat to simmer until potatoes are tender (about 10 minutes).
- Stir in chopped sorrel leaves and cook for an additional 5 minutes until wilted.
- Season with salt and pepper; serve hot topped with a dollop of sour cream.
Notes
For added flavor, incorporate herbs like dill or parsley.
Consider using vegetable stock for a vegetarian version.
Store leftovers in airtight containers for up to five days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 12mg