Green Borscht is a soup that people in Russia and Ukraine make during spring or early summer, when sorrel is at its best.  Sorrel is a green leaf vegetable/herb native to Europe. In appearance it resembles spinach but it contains oxalic acid.

In this recipe, the soup is made with sorrel but you can use your favorite greens: kale, collards, chard or spinach.

This wonderful combination of sorrel, cubes of potatoes and slices of carrots in a chicken broth with drizzle of sour cream and sliced boiled egg make a healthy, delicious and refreshing summer soup.

Serves: 6


2 1/2- 3 quarts water

4 chicken quarters

2 bay leaves

3 cups sorrel- chopped

4 medium Russet potatoes- peeled and cubed

1 onion –peeled and chopped

2 carrots- peeled and chopped

1 Tbsp. fresh dill- chopped

2 Tbsp. olive oil

1 Tbsp. Fresh lemon juice

4 eggs – hardboiled and sliced-for garnish

1/4 cup sour cream- for garnish

Salt and pepper to taste


In a large pot bring water to a boil- add chicken, bay leaves , salt and pepper; bring it to a boil again, reduce heat and simmer  until chicken is soft and cooked.

While chicken is cooking, prepare all the vegetables (wash, peel and slice).





Into a medium skillet add oil and sauté the diced onions for couple of minutes, add carrots, chopped sorrel and sauté for another 2 minutes.

When chicken is ready, take it out, remove skin and bones, slice to portion size.

Add cubed potatoes into the boiling chicken broth, cook on medium-low heat for 7-8 minutes, then add sautéed vegetables, chunks of chicken, lemon juice and simmer for about 5-7 minutes.  Add freshly chopped dill, season with salt and pepper and turn it off.

Garnish your plate with sour cream and sliced egg.

Our Green borsht is ready.