Sorrel Green Soup with Egg

Name: Sorrel Green Soup with Egg
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 8 oz fresh sorrel leaves (or baby spinach with a squeeze of lemon as substitute), stems removed; 3 medium Yukon Gold potatoes, peeled, diced; 1 medium yellow onion, diced; 1 large carrot, diced; 2 tbsp unsalted butter; 6 cups vegetable broth; 4 large eggs, hard-boiled, peeled; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/4 cup sour cream; 2 tbsp fresh dill, chopped

A bright and tangy Ukrainian green soup (shchavel borshch) made with fresh sorrel leaves, potato, and a swirl of hard-boiled egg. Light, refreshing, and pleasantly sour, it is a spring and summer staple.

40 minEasyServes 4160 cal/serving

UkrainianSoupStovetopVegetarianLow CarbNut-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

8 oz fresh sorrel leaves (or baby spinach with a squeeze of lemon as substitute), stems removed
3 medium Yukon Gold potatoes, peeled, diced
1 medium yellow onion, diced
1 large carrot, diced
2 tbsp unsalted butter
6 cups vegetable broth
4 large eggs, hard-boiled, peeled
1 tsp salt
1/2 tsp black pepper, freshly ground
1/4 cup sour cream
2 tbsp fresh dill, chopped

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 medium diced yellow onion and 1 large diced carrot and cook, stirring occasionally, until softened, about 5 minutes.
2

Add 3 medium peeled, diced Yukon Gold potatoes and 6 cups vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
3

Stir in 8 oz stems removed fresh sorrel leaves (or baby spinach with a squeeze of lemon as substitute) and cook for 2-3 minutes until wilted. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
4

Slice or chop 4 hard-boiled, peeled large eggs. Serve the soup in bowls topped with the egg, a dollop of 1/4 cup sour cream, and 2 tbsp chopped fresh dill.

Questions

Can I make Sorrel Green Soup with Egg dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/4 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Sorrel Green Soup with Egg keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sorrel Green Soup with Egg?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Gosari Muchim side
Spiced Beef Shank Salad salad

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