I grow this wonderful sour herb in my garden. Sorrel (or Schavel) is perennial so if you plant it in your garden and it will come up every year. If you live in mild climate and don’t get frost, it will stay green all winter.
Green Borsch may be prepared using any kind of broth instead of water, with meat – usually pork and may be served either hot or chilled. I like vegetarian option and prefer it served hot.
- 2 qt of water
- 2 medium potatoes
- 1 medium onion or ½ large onion
- 1 medium carrot
- 2-3 oz sorrel
- 1 egg
- 2-3 Tbsp extra light olive oil
- Salt, pepper
- Parsley or Dill
- 1 Tbsp sour cream
1. Dice potatoes, finely dice onion, grate carrot and chop sorrel.
2. Fill a soup pot with 2 Qt water. Bring to a boil.
3. Saute diced onion and grated carrot in 2-3 Tbsps olive oil over medium heat stirring, until the onion is softened, about 8-10 minutes.
4. Add diced potatoes to pot with water and simmer partially covered 7 - 10 minutes.
5. Add sautéed onion and carrot, simmer for 5-10 minutes or until potatoes are cooked and can be easily pierced with a fork.
6. Bring the soup to a boil, add the chopped sorrel and cook until wilted - about 3 minutes. Add salt and pepper to taste.
7. Beat egg and stir it into the pot. Pour egg in a thin stream constantly stirring a soup for you wouldn’t have large lumps of egg. (Option – hard boil eggs, chop them and garnish soup in serving bowl). Simmer for additional 2-3 minutes.