As the chill of winter fades and the world starts to bloom, it’s time to embrace the fresh flavors of spring. One dish that perfectly captures this season is Ukrainian Shchavel Borscht. This vibrant soup, rich in greens and tangy sorrel, offers a refreshing twist on the traditional borscht.
It’s a delightful way to welcome the new season and nourish your body with wholesome ingredients. Let’s explore how to make this authentic and healthy dish that brings the taste of Ukrainian tradition to your table.
Steps
- Pour 14 cups of water (or a combination of water and chicken broth if not using pork) into a large pot and bring it to a boil. Add your choice of meat along with 1 tablespoon of salt. Simmer the mixture, partially covered, for 30 minutes if using pork or 10 minutes if using chicken, skimming off any impurities that may appear.
- Once the meat is cooked, incorporate the diced potatoes and bay leaves into the pot. Allow the mixture to boil gently for 15 minutes, or until the potatoes can be easily pierced with a fork.
- As the potatoes cook, sauté the diced onion in olive oil over medium heat until it becomes golden brown. Add the sautéed onion to the soup pot.
- Lightly beat the eggs and stir them into the soup mixture.
- After the potatoes are fully cooked, add the chopped sorrel and dill to the pot. Bring the soup to a boil again and let it simmer for an additional 3-5 minutes, or until the sorrel softens. For a more sour flavor, increase the amount of sorrel.
- Serve the soup hot, optionally adding a dollop of sour cream or mayo on top.
Ingredients
- 14 cups water (or 8 cups water plus 6 cups chicken broth if not using pork)
- 2 large pork loin chops or 1 pound chicken breasts, sliced or diced
- 1 tablespoon salt
- 4-5 medium potatoes, diced
- 1 medium onion, finely diced
- 2 tablespoons olive oil
- 2 large eggs, lightly beaten
- 2 bay leaves
- 3 tablespoons dill, fresh or frozen
- 4 cups fresh sorrel, packed, rinsed, and chopped (or 3 cups chopped, frozen sorrel)
- Sour cream or mayonnaise for serving
FAQ
- What is Shchavel Borscht?
- Shchavel Borscht, also known as Green Borscht, is a traditional Ukrainian soup made primarily with sorrel, which is called “shchavel” in Ukrainian. It is typically served hot with a dollop of sour cream or mayonnaise.
- Can this soup be made without meat?
- Yes, Shchavel Borscht can be made vegetarian. If you choose not to include pork, you can use a good-quality chicken broth or vegetable broth to enrich the soup.
- How do you store Shchavel Borscht for later use?
- This soup freezes well, making it a great dish to prepare in advance and store for the winter months. Simply allow it to cool, then transfer it to freezer-safe containers before freezing.
- What variations can be made to this recipe?
- The soup can be adapted by using either pork or chicken as the meat base. Additionally, you can adjust the sourness of the soup by varying the amount of sorrel added. More sorrel will make the soup taste more tangy.
- What is the cooking time for Shchavel Borscht?
- The total cooking time for Shchavel Borscht is approximately 55 minutes, which includes 20 minutes of preparation and 35 minutes of cooking.
Tips
- For a richer flavor, consider using a combination of water and chicken broth if opting for a vegetarian version of the soup. This will enhance the overall taste even without meat.
- Make sure to skim off any impurities from the surface of the broth while cooking the meat. This will result in a clearer and more appetizing soup.
- Saute the diced onions until they turn golden brown before adding them to the soup pot. This step will bring out their sweetness and deepen the soup’s flavor.
- If you prefer a tangier soup, add extra sorrel towards the end of the cooking process. This will increase the tartness, giving the borscht a more pronounced sour taste.
Equipment
- Large Pot: A large pot is essential for boiling the soup and accommodating the ingredients.
- Skimmer or Slotted Spoon: Useful for skimming off impurities from the broth.
- Saute Pan: Needed for sautéing the onion in olive oil.
- Wooden Spoon or Ladle: For stirring the ingredients in the pot.
- Egg Beater or Whisk: To lightly beat the eggs before adding them to the soup.
