Sorrel Soup Recipe (Green Borscht)

This sorrel soup recipe is popular in Ukraine and other Eastern European countries due to its bright, lemony flavour. The various herbs add plenty of freshness, while the sour cream and chopped egg garnish sets off the dish beautifully.

Ingredients

print recipe

shopping List

Metric

Imperial

30g of butter
1 onion, diced
2 garlic cloves, sliced
1 tsp fennel seeds
1 large potato, diced
700ml of chicken stock, or vegetable stock
1 bay leaf
50g of spinach, roughly chopped
50g of sorrel, roughly chopped
1 handful of parsley leaves, chopped
1 handful of dill, chopped
1/2 lemon
1 egg, boiled for 8 minutes, cooled and chopped
2 tbsp of sour cream, to garnish
salt
pepper

print recipe

shopping List

Melt the butter in a pan over a medium heat, then add the onion, garlic and fennel seeds and sweat down for 7 minutes or until soft

Add the stock with the diced potato and bay leaf and simmer for 15 minutes

Add the spinach and sorrel and simmer for a further 5 minutes

Add three-quarters of the dill and parsley, then remove from the heat

Taste and season with salt, pepper and lemon juice

Garnish with the chopped egg, sour cream and remaining herbs

First published in 2019

Discover more:

Share recipe

}

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals, date nights or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our How to Cooks of the month, which feature in-depth guides to ingredients and techniques, plus three brand new recipes.