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.
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.
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.