Ukraine · Soups · Gluten-free
Green Borscht
A Ukrainian spring soup whose sourness comes from sorrel rather than beets, bright and lemony. Potatoes simmer in a light chicken broth, then sorrel is wilted in at the end; it is served hot with chopped hard-boiled egg, dill, and a spoonful of sour cream.
50 min 180 kcal 6 serves Medium🌾Gluten-free🇺🇦Ukraine★★★★★4.5
Ingredients
ServingsMetric
- 400 gchicken
- 2500 mlwater
- 400 gpotatoes
- 100 gonion
- 100 gcarrot
- 300 gsorrel
- 4 wholehard-boiled eggs
- 3 tbspfresh dill
- 1 wholebay leaf
- 6 tbspsour cream
- 2 tspsalt
- ½ tspblack pepper
Method
- Bring the water to a boil, add the chicken and 1 teaspoon of the salt, and simmer for about 30 minutes, skimming off any froth. Lift out the chicken, shred it, and return it to the pot.
- Cut the potatoes into small cubes and add them to the broth. Simmer 10 minutes.
- Meanwhile, finely chop the onion and grate the carrot, and soften them in a little oil over medium heat for 5 minutes. Add to the pot with the bay leaf.
- Wash the sorrel, cut off the tough stems, and chop the leaves. Stir them into the simmering soup and cook just 3 to 5 minutes, until wilted and soft.
- Stir in the dill, the remaining salt, and the black pepper. Remove the bay leaf.
- Take the pot off the heat and let it rest 10 minutes so the flavours settle.
- Serve hot, topping each bowl with chopped or grated hard-boiled egg and a spoonful of sour cream.
FAQ
Spinach plus lemon juice: spinach gives the green and the body, lemon the sorrel-like tartness. Not identical but close. In winter, use frozen or jarred sorrel.
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