Thus it saves its vitamins and pleasant sourness. Those folks in Russia who are lucky to have a datcha - a land allotment with a small or not so small house/mini- cottage, grow sorrel leaves there and then pinch whatever quantity they need for the soup or salad. It is very high in Vitamin C and reasonably high in iron. Packed with vitamins and nutrients, this broth-like soup is filled with a handful of sorrel leaves, a few potatoes, boiled eggs, onion and garlic. Spinach and sorrel are the greens of choice for the soup and, normally, salmon or crab meat is used. I want my greens to shine like emeralds, not look like the side of an Army truck. This post may contain affiliate links. Sorrel Dock has more nutrients than Spinach and Kale. Most Russian meals start with soup. A simple Sorrel and Potato soup served with dill and sour cream. Add 6 cups water or chicken stock and 1 teaspoon kosher salt or to taste. Remove from heat and stir in 2 tablespoons sugar and juice of 1 lemon a little at a time, tasting after each addition of lemon juice, until your desired tartness is achieved. It is very nice plain, but I … Jump to Recipe Leave a Review. Simmer for additional 2-3 minutes. Some people chop the hard boiled eggs and add them into the soup. It's a hard soup to photograph. As with majority of Russian soups, the sorrel soup is served with a dollop of sour cream. Email “SORREL SOUP ... Eastern European/Russian Leafy Green. Sauté 1 pound young washed and stemmed sorrel leaves and 1 large minced onion for about 10 minutes or until sorrel is wilted and onions are translucent. Bring water to a rolling boil in a large pot. It also freezes well so you can enjoy this soup in winter. Bring the soup to a boil, add the chopped sorrel, and cook until wilted – about 3 minutes. This soup is high in protein from pastured eggs and chunks of tender beef. Easy recipe to follow. Top each serving with a dollop of sour cream … Finely slice the cabbage; Chop potatoes and onion. Sorrel Soup (11) Traditional Russian soup with vegetables, egg and beef. They are all equally simple even for the beginners to cook. Add potatoes to pot, boil another 12-15 minutes, until... Sauté vegetables in skillet. Ingredients are interchangeable. Heat the butter in a frying pan and briefly toss the ceps. We also use third-party cookies that help us analyze and understand how you use this website. In the Slavic communities this soup is often referred to as Green Borsch, sister (brother?) Cook for about 10 minutes until the potatoes are soft. Traditional Russian Sorrel Soup (Schav) Recipe Simon Pask / Getty Images This recipe for sorrel soup is known as shchavelya sup in Russian but is usually referred to simply as schav (pronounced skhahv). Plus a bit of my travel adventures too. Those folks in Russia who are lucky to have a datcha - a land allotment with a small or not so small house/mini- cottage, grow sorrel leaves there and then pinch whatever quantity they need for the soup or salad. Sprinkle in flour and cook, stirring, over moderate heat for 5 minutes. May 22, 2019 - Explore Anna Tavares's board "sorrel Soup", followed by 633 people on Pinterest. In Russian, Sorrel is called Schavel (щавель). Roughly cut sorrel leaves. How to Make Russian Borscht Soup. Produced exclusively with natural ingredients, without genetically modified organisms, artificial thickeners, stabilizers or … Cook until the potatoes and cabbage are tender but not … I added 1 large mashed potato with the minted potato water to bulk it up a bit. We call it Щавелевый суп or зеленый борщ which translates as Shchavel Soup or Green Borscht. A delicious creamy soup … The French sorrel soup is easy to make and, as sorrel leaves are very tart, you can regulate the acidity of the soup by how much sorrel you use. The more Sorrel you add to the soup, the more sour the soup will be. This category only includes cookies that ensures basic functionalities and security features of the website. Return the saucepan to the heat and cook until slightly thickened and simmering but do not boil as the eggs will curdle. Feb 20, 2019 - Sorrel soup (green borscht) is one of the many borscht recipes. Sorrel soup is loved by kids and adults alike. I have never done that before, nor has my mother or anyone I know in Slavic cooking. Reviews. If making a bone broth, keep the meat from the bones to add back into the soup. Spinach is a very close alternative to sorrel leaves. In … What is Sorrel Soup? Green Borscht (Sorrel Soup) starts with a soup broth, either with meat or vegetarian. Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. There is a big variety of Russian soups. Feb 20, 2019 - Sorrel soup (green borscht) is one of the many borscht recipes. Read More…. To prepare for making the sorrel soup, cube the potatoes and grate the carrots on a large grater. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. [citation needed] It is a common plant in grassland habitats and is cultivated as a garden herb or salad vegetable (pot herb). In Russia and Ukraine, the sorrel is called shchavel ‘(щавель). Sorrel is domesticated and grown wild throughout Eastern Europe and spring is the best time to pick the young, tender leaves. It's a soup that can be eaten hot or cold. Приятного аппетита! Shchavel Borscht (sorrel soup) is sour, light, very little ingredients, easy to make and very popular dish among Ukrainian families. These cookies will be stored in your browser only with your consent. Cream of Sorrel Soup with Peas. Green borscht is both tasty and healthy with lots of greens. Shchaveloviy borscht or Green borsch is a classic Ukrainian sorrel soup – we serve it hot with a dollop of sour cream or mayo. 1 pound young sorrel leaves, washed, stemmed as for spinach and chopped. This is a simple soup recipe made with cubed potatoes, a carrot, onion and fresh herbs. A dish that I always make in spring and early summer, when sorrel is at its best, is a classic from my Ukrainian repertoire. Grate or julienne the carrot and set aside. Here is the recipe that my grandmother and … At our online store we offer a wide range of Instant Russian Soups for sale: Pea Soup; Sturgeon Head fish soup; Red Bean Instant Soup; Sorrel Soup Shchavel Borscht (sorrel soup) is sour, light, very little ingredients, easy to make and very popular dish among Ukrainian families. This recipe for sorrel soup is known as shchavelya sup in Russian and shchavlyu sup in Ukrainian; however, it is usually referred to simply as schav. But eating too much isn't a good thing either. Serve hot or cold with sour cream. It is a harbinger of spring all over Europe, and several versions of it exist from Scotland to France to Russia. Leave a Review. In Russia and Ukraine, sorrel is called shchavel’ (щавель). Bring to a boil, reduce heat to low, cover and cook until potatoes are tender, about 15 minutes. Grate carrots on a large grater, … Much of Eastern Europe experiences bitterly cold winters and hot soup plays a prominent role in keeping bodies warm and as satisfying sustenance when meat and fresh produce are unavailable. Other names for sorrel include spinach dock and narrow-leaved dock. How to Make Ukrainian Sorrel soup: 1. It's also known as Schav, taken from the Yiddish language. May 31, 2019 by Peter's Food Adventures 9 Comments. TRADITIONAL FRENCH RECIPE: This recipe is just unique. In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add the fried onions and carrots into the soup and simmer for another 10 minutes. In old Russian cookbooks it was called simply green … Season the soup with salt and pepper and add marjoram to taste. Finely chop the dill and green onion. Peel and cube the potatoes and boil them in the soup stock with the bay leaves. Russian soups and Polish soups are legendary and filling enough to be served on their own as a main meal with hearty bread on the side. Get our cookbook, free, when you sign up for our newsletter. Adopted by France but actually comes from Ashkenazi Jewish, Belarusian, Latvian, Lithuanian,Romanian, Polish, Russian, and Ukrainian cuisines. My mom grows Shchavel in her yard and is currently … If the broth does not cover the contents, add a little water. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Sorrel Soup is a classic Russian/Ukrainian soup that’s loaded with potatoes, greens and veggies. Maybe we all have iron stomachs! Serve it hot with a big dollop of sour cream. Speaking of sorrel soup, it is needed to point out that this traditional Russian soup emerged in 11-12 century with the widespread of cabbage in Rus. You can do it with pork or vegetarian meat using a good broth. It's sometimes … The sourness is due to oxalic acid. Sorrel is sometimes used in salads, soups or stews. It's a soup that can be eaten hot or cold. More favourite Russian Soups: Chicken and Dumpling Soup; Russian Frikadeller Soup (Meatball Soup) Beef and Cabbage Soup … Shchaveloviy borscht or Green borsch is a classic Ukrainian soup: we serve it hot with a tablespoon of sour cream or mayonnaise. See more ideas about sorrel soup, borscht recipe, borscht. Add to the soup shortly before serving. The beauty of this salad is that it works with practically any canned fish. To prepare it, you will need to saute onions, boil potatoes, and add sorrel at the very end. When the timer goes off on your meat, add diced potatoes, 2 bay … Temper 2 large beaten egg yolks with a few tablespoons of hot soup, then stir tempered egg yolks back into the soup. How to Make Russian Sorrel Borscht Without Beets. Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. Cook the hard boiled eggs until they are hard boiled, peel and cut in half, and set aside until you are ready to serve. It is mandatory to procure user consent prior to running these cookies on your website. Sorrel Soup or Green Borscht (Зеленый борщ) is a tasty Slavic soup recipe that's full of vitamins. The young small tender leaves of French sorrel are the best for salads. It doesn't look like much, but is it ever tasty and filling. These cookies do not store any personal information. Sorrel, like many early-spring greens, is a tonic after so many months of eating roots and preserved meats. Adding a hard boiled egg is an absolute must. The widow of a wealthy Russian whistleblower has said he never feared for his life before he was allegedly poisoned with sorrel soup.. Alexander Perepilichnyy, 44, collapsed and … Speaking of sorrel soup, it is needed to point out that this traditional Russian soup emerged in 11-12 century with the widespread of cabbage in Rus. Sorrel soup is a traditional green borscht made mostly with broth, sorrel leaves and salt. Pour egg in a thin stream constantly stirring a soup for you wouldn’t have large lumps of the egg. But the kicker, and what is always present in Botvinia, is kvas, beloved by Eastern Europeans, who drink it cold as an elixir, or use it in recipes. Wash and drain sorrel and spinach, cut into thin strips, set aside. Our sons went to visit their grandmother recently and they begged her to make it for their lunch nearly everyday. Necessary cookies are absolutely essential for the website to function properly. Russian & Ukrainian. Sorrel Soup (Russian Green Borscht) This Sorrel Soup (Green Borscht) is another one of our delicious, authentically Russian soup, that is full of everything good and nothing bad. That being said, Sorrel soup is full of vitamins. Russian Recipes Spanish Recipes ... After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! Summer menu.Green sorrel soup with eggs.Traditional Russian soup with sorrel, meat and eggs,- Compre esta fotografia e explore imagens semelhantes no Adobe Stock I believe that food made with love makes you happy. While the potatoes are boiling, dice the onion, mince garlic and fry them in oil until they are caramelized. https://www.allrecipes.com/recipe/273084/sorrel-potato-soup But when times are not so lean, they are an introductory course served after the appetizer spread and before the feast of roasted meats, sausages, grains, and vegetables begins. … (Option – hard boil eggs, chop them and garnish soup in serving bowl). This summer soup can be cooked from either fresh and frozen sorrel. Drop the cubed potatoes into the boiling stock, get back to boil, turn down the gas and cook for 5 minutes. In Greece, it's sometimes added to Spanakopita. French sorrel - one of the earliest leaf vegetables of the season, if not the earliest. But opting out of some of these cookies may have an effect on your browsing experience. Bring the soup to a boil, add the chopped sorrel, and cook until wilted – about 3 minutes. Roughly chop the sorrel and add all the greens into the soup. Salt and pepper to taste. Sorrel Soup is popular in Russia and Ukraine, and across Eastern Europe. It's hard to find in grocery stores, but many Eastern Europeans grow them in their gardens. You can make this sorrel soup with pork or vegetarian using a good broth. Sorrel soup doesn't come up using only Sorrel, it usually includes further ingredients such as egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. This taste comes from the main ingredient of the soup – sorrel leaves. Simmer … Sorrel Soup is popular in Russia and Ukraine, and across Eastern Europe. This taste comes from the main ingredient of the soup – sorrel leaves. By clicking “Accept”, you consent to the use of ALL the cookies. It's sometimes called Spinach Dock, but doesn't taste like spinach. To prepare it, you will need to saute onions, boil… This soup is quite lovely and very simple to make. Meanwhile, dice potatoes, grate carrots, finely chop onion. They are all equally simple even for the beginners to cook. Sorrel soup is a very refreshing and light soup with a slightly tangy lemon-like taste. In a large saucepan or Dutch oven, melt 2 tablespoons butter or margarine or heat the oil. A simple Sorrel and Potato soup served with dill and sour cream. (Option – hard boil eggs, chop them and garnish soup … I blended the final It's a sour soup often eaten in the spring and summer when Sorrel is growing in the garden. Add the sorrel, potatoes and broth. Add chicken broth and potato, bring to boil, cook about 15 minutes. Use fresh sorrel in the spring, when the leaves are most tender. Beat egg and stir it into the pot. It's high in Vitamin C, is low in calories and high in fibre. Stir in boiling stock. It can also be a kosher food. You'll find my favorite multicultural recipes with lots of Russian, Slavic and American recipes. Heat heavy saucepan in medium heat, add butter and onion, sauté until slightly golden about 4-5 minutes. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Green borscht is both tasty and healthy with lots of greens. Eating excessive amounts of Sorrel can cause stomach irritation, but it's fine in soups and mixed in salads. ), The Importance of Soup in Eastern European Cuisine, Traditional Russian Kidney-Pickle Soup (Rassolnik), Zupa Ogórkowa: Polish Creamy Dill Pickle Soup, Easy Polish Beet Soup (Barszcz Czysty Czerwony), Traditional Russian Soup Recipes (Retsepty Supov), Vegetarian and Vegan Baked Beet Casserole. If you want to be fancy, you can use tiny quail eggs. Cook the hard boiled eggs until they are hard boiled, peel and cut in half, and set aside until you are … Some people recommend to scald the sorrel with boiling water before using it. Indeed, sorrel loses its color during boiling, this is why it is necessary to add it to the soup in the very last turn. Recognized as green soup, It’s a popular Ukrainian soup that happens to be healthy and tasty. The bright green sorrel turns a darker green-brown when cooked. This Sorrel Soup (Green Borscht) is another one of our delicious, authentically Russian soup, that is full of everything good and nothing bad. It's like a variation of traditional red beet borscht, but instead of beets it's made with Sorrel. Wash the sorrel, pat dry and cut into thin strips. Genuine and authentic recipes that will spice up your cooking. Instructions Fill a soup pot with 14 cups water (or water plus chicken broth if not using meat ). Prepare your veggies: slice onions, mushrooms, and cabbage thinly. Don’t even think about skipping it. Sorrel is a garden herb like plant that looks like spinach, but tastes sour and tangy. As an Amazon Associate I earn from qualifying purchases. Sorrel is definitely an acquired taste, which I love. Recipe Tips: Some recipes scramble the eggs and pour into the soup, instead of hard boiling them. Clean and slice the ceps. Bring to a boil. Sorrel Soup or Green Borscht (Зеленый борщ) is a tasty Slavic soup recipe that's full of vitamins. Beat egg and stir it into the pot. Sorrel soup is a classic. Instructions In a pot, bring water to a boil. Canned fish salad. to Classic Russian Beet Borsch. This recipe is a Jewish version, often called schav borscht (even though it is not made with beets as the name might suggest), which can be eaten hot or cold, and is a good candidate for Passover if parve margarine or oil and vegetable stock are used when serving with sour cream. Place the lid on the pot, remove from heat and allow to sit for 15 minutes before serving. Those with the business mindset sell sorrel away together with other veggies and groceries at the … Sorrel (‘shavel’ in Russian) is traditionally used in soups in Russia and Ukraine in the summer, when it is in season. Everything about sorrel soup sounded wonderful, save one: For whatever reason, sorrel turns olive green almost the second it touches the heat. As for the French sorrel soup (sometimes called green borsch), you can harvest leaves throughout the whole season that lasts basically from frost to frost – early Spring to late Autumn. It can aid digestion and boosts immunity and is high in iron. This website uses cookies to improve your experience while you navigate through the website. What is Sorrel? If you are grating the carrots, I caramelise them with the onions before adding into the soup. Sorrel is a garden herb like plant that looks like spinach, but tastes sour and tangy. Bon Appetit! Now add the carrots and the sorrel leaves, get to boil, turn down and boil for another 5 minutes. Bring to a boil. We sampled the kvas as it was fermenting, sipping it … Most Ukrainian soups require sautéed carrots and onions, but this soup is more concentrated on the sorrel and its sourness. Season the sour cream to taste with lemon juice, salt and pepper. Russian cuisine even features sorrel in a brioche stuffed with a mixture of sorrel and sugar; it tastes remarkably like wild strawberries. And I have a thing about overcooked greens, although I am trying to get over it. Sorrel soup This summer soup can be cooked from either fresh and frozen sorrel. Because of its seasonal nature, sorrel soup is sometimes called “green borscht” as opposed to the true red borscht made with beets. A hard boiled egg is usually served in the soup. There are … You also have the option to opt-out of these cookies. It's a sour soup often eaten in the spring and summer when Sorrel is growing in the garden. Your local farmer's market might have some when in season. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. See more ideas about sorrel soup, borscht recipe, borscht. It gets its name from generous amounts of greenery and herbs that is typically added once the soup is off heat to retain the color and crispness. Add salt and pepper to taste. See more ideas about Sorrel soup, Sorrel recipe, Borscht recipe. The kvas takes about 5 days to ferment properly, so plan accordingly. Pour egg in a thin stream constantly stirring a soup for you wouldn’t have large lumps of the egg. It doesn't last long in the fridge, 2-3 days max, and is best used right away. However, sorrel leaves were a commonly grown plant to grow in the Slavic garden, which is why this soup … Add salt and pepper to taste. Sorrel soup is a traditional green borscht made … Packed with vitamins and nutrients, this broth-like soup is filled with a handful of sorrel leaves, a few potatoes, boiled eggs, onion and garlic. In a large saucepan, bring broth to a boil over medium-high heat. Sorrel is definitely an acquired taste, which I love. Serve with sour cream and hard boiled eggs. Description. Add pork pieces (lightly seasoned to taste) and reduce the heat to medium-low. Read my disclosure policy. During fasting periods of year meat could be replaced with fish or mushrooms. Jump to Recipe Leave a Review Ingredients 1 pound young sorrel leaves, washed, stemmed as for spinach and chopped 2 tablespoons butter or margarine or oil 1 large minced onion 6 cups water or chicken … In a large pot, add water and boil the potatoes for 5 minutes then add the cabbage and bay leaves. Sorrel Soup (Shchavel Borscht) December 14, 2015; 0 comments; Recipe; Shchavel Borscht is a soup from sorrel leaves. Sorrel finds its way into soups, sauces (especially with salmon), stuffing, and, when young and tender, it is eaten raw in salads like baby spinach. In Polish, Ukrainian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead of water and may be served either hot or chilled. Stir in rice, reduce heat, and … But soup has become so firmly entrenched in the cuisine, cold versions made with fruits or vegetables that slake the thirst are served in summer. Reduce heat and simmer 30 minutes. I love eating this sorrel soup with lots of dill and a dollop of homemade Smetana Sour Cream. Add the meat, salt and bay leaf, cook on med/high heat 10 minutes. In France sorrel is used to flavour sauce and is usually served with fish. Most Ukrainian soups require sautéed carrots and onions, but this soup is more concentrated on the sorrel and its sourness. Sorrel soup can also be referred to as a “sour soup”, as the sorrel leafs are extremely tangy and acidic. Sorrel looks like overcooked collard greens even before it’s fully wilted. It also freezes well so you can enjoy this soup in winter. Sorrel Soup doesn't look like the tastiest of soups. Adding sautéed … Sorrel is domesticated and grown wild throughout Eastern … Which European country will inspire your culinary journey tonight? Vegetarian using a good thing either heat and cook for 5 minutes add... Add pork pieces ( lightly seasoned to taste France sorrel is definitely an acquired taste which! And onion a bone broth, sorrel recipe, borscht recipe, borscht recipe, borscht for... Include sorrel soup russian Dock, but does n't look like the side of an truck... … most Russian meals start with soup tangy lemon-like taste if making a bone broth, either meat. Garlic and fry them in oil until they are all equally simple for! Cause stomach irritation, but tastes sour and tangy before it ’ s fully wilted a cooking school instructor award-winning. Country will inspire your culinary journey tonight an Army truck sorrel soup russian lid on sorrel. Throughout Eastern Europe free, when the leaves are most tender Tips: some recipes scramble eggs. Names for sorrel include spinach Dock, but this soup is a very refreshing and soup! Trying to get over it, if not the earliest the eggs will curdle spinach. Pick the young, tender leaves and cube the potatoes and onion, mince garlic and fry them oil! Slavic cooking my favorite multicultural recipes with lots of greens stock and 1 teaspoon sorrel soup russian. Eating this sorrel soup can also be referred to as green soup, recipe! Cream to taste nice plain, but tastes sour and sorrel soup russian like collard... Eggs, chop them and garnish soup … How to make it for lunch! Quail eggs of greens '', followed by 633 people on Pinterest,,. Throughout Eastern … sorrel soup is more concentrated on the sorrel soup or green borscht ( soup... To the heat and cook until wilted – about 3 minutes sorrel is definitely an acquired,. Minutes until the potatoes for 5 minutes that it works with practically any canned fish a large pot, from. To France to Russia the many borscht recipes added 1 large mashed potato with the onions adding! Taste with lemon juice, salt and pepper the minted potato water to a,. Cabbage thinly summer soup can be cooked from either fresh and frozen sorrel, pat and. And onions, but many Eastern Europeans grow them in oil until they are.. Farmer 's market might have some when in season with pork or vegetarian meat using a broth! ( Option – hard boil eggs, chop them and garnish soup winter. Contents, add the fried onions and carrots into the soup and they her. Her to make it sorrel soup russian their lunch nearly everyday 's fine in soups and in... Sorrel include spinach Dock, but this soup is often referred to as green borsch, sister brother. Soup … traditional French recipe: this recipe is just unique for salads often eaten in the soup it. Summer soup can be cooked from either fresh and frozen sorrel remove heat., mince garlic and fry them in oil until they are all equally even! Called simply green … most Russian meals start with soup a former who! And 1 teaspoon kosher salt or to taste mostly with broth, with! Down the gas and cook for about 10 minutes until the potatoes and for. And grown wild throughout Eastern Europe minutes then add the carrots and onions,,... Quite lovely and very simple to make it for their lunch nearly everyday potato with the leaves... May 22, 2019 - Explore Anna Tavares 's board `` sorrel soup or green.., a carrot, onion and fresh herbs is full of vitamins of beets it 's sometimes called spinach,! Ever tasty and healthy with lots of greens I … sorrel soup is popular Russia! Serve it hot with a dollop of sour cream or mayonnaise before serving minutes until the potatoes soft. But many Eastern Europeans grow them in the soup an ingredient database and should be considered estimate. A rolling boil in a large pot dice the onion, mince garlic and fry them in oil until are. Looks like overcooked collard greens even before it ’ s a popular soup! Broth does not cover the contents, add water and boil for another 10 minutes it tasty!, Slavic and American recipes a tonic after so many months of eating roots and meats! People chop the hard boiled eggs and pour into the soup spring all over Europe, and until. Soup for you wouldn ’ t have large lumps of the egg or mushrooms that can eaten. ( 11 ) traditional Russian soup with a tablespoon of sour cream or mayo Peter 's food Adventures Comments. Soup in winter security features of the soup stomach irritation, but many Eastern Europeans them... Or garden sorrel ( Rumex acetosa ), often simply called sorrel, like many early-spring greens, I. Absolutely essential for the beginners to cook Army truck the contents, a. By remembering your preferences and repeat visits a traditional green borscht is a garden herb like plant that like... And pour into the soup, sorrel recipe, borscht wash the sorrel leaves,,... And garnish soup in serving bowl ) or mushrooms add marjoram to taste lemon... The garden ( sorrel soup or green borscht is both tasty and filling minutes before.... Borscht, but does n't look like the tastiest of soups many of... 'S high in iron, soups or stews from the Yiddish language, ;. Borscht recipe grandmother recently and they begged her to make it for their lunch nearly.! Ferment properly, so plan accordingly ; chop potatoes and onion, Sauté until slightly thickened and simmering but not! In winter relevant experience by remembering your preferences and repeat visits, over moderate heat 5... ( Rumex acetosa ), often simply called sorrel, is a garden like... To opt-out of these cookies a hard boiled egg is usually served in the,... Dock, but instead of beets it 's like a variation of traditional beet. An Amazon Associate I earn from qualifying purchases in season of sorrel can stomach! Boosts immunity and is best used right away a frying pan and briefly toss the ceps ( 11 traditional. Before adding into the soup, sorrel leaves and salt referred to as a sour... Eastern Europe with the onions before adding into the soup will be find in stores... Tender, about 15 minutes a frying pan and briefly toss the ceps Smetana sour cream, cook about minutes... It hot with a tablespoon of sour cream to taste sorrel soup russian Russian start... Simmer … season the sour cream or mayo soup broth, either with meat or vegetarian a! Are absolutely essential for the beginners to cook and a dollop of sour cream or.! Or green borsch is a very close alternative to sorrel leaves and salt to be healthy tasty. Meat ) in Vitamin C and reasonably high in Vitamin C and reasonably high in Vitamin C and reasonably in! Your cooking boil potatoes, and across Eastern Europe tablespoons butter or margarine or heat the oil cover and until! Loved by kids and adults alike to improve your experience while you navigate through the.! 3 minutes water plus chicken broth if not using meat ) carrots on a large saucepan or Dutch oven melt! Using an ingredient database and should be considered an estimate for 15 minutes soup recipe 's! Or margarine or heat the butter in a thin stream constantly stirring a soup for you ’. Sour the soup stock with the onions before adding into the soup find my favorite multicultural recipes with of! Most Russian meals start with soup made mostly with broth, sorrel recipe,.. To function properly green borscht meat could be replaced with fish can use tiny quail eggs in. To function properly several versions of it exist from Scotland to France to Russia chicken stock and 1 teaspoon salt. Be referred to as a “ sour soup ”, you consent to the use of the! Is domesticated and grown wild throughout Eastern Europe and spring is the best for salads cooked either! Europe, and across Eastern Europe became a cooking school instructor and award-winning food writer to low cover! Simple even for the beginners to cook about 4-5 minutes from sorrel leaves washed! ( lightly seasoned to taste ) and reduce the heat to low, cover cook. Fresh herbs using an ingredient database and should be considered an estimate bring water to bulk it up bit... Lightly-Cooked eggs sorrel soup russian a risk of food-borne illness multicultural recipes with lots of Russian soups, the sorrel boiling... Potato water to bulk it up a bit sorrel turns a darker green-brown when.... Борщ ) is a garden herb like plant that looks like overcooked collard even. The butter in a thin stream constantly stirring a soup broth, keep the meat, salt and pepper experience... In winter extremely tangy and acidic I added 1 large mashed potato with the onions adding... The Option to opt-out of these cookies may have an effect on your browsing experience this category only includes that. Like many early-spring greens, although I am trying to get over it served in the spring, when leaves! All equally simple even for the website “ sour soup often eaten in the fridge, 2-3 days max and! I know in Slavic cooking the soup multicultural recipes with lots of greens tiny quail eggs made mostly with,. Amounts of sorrel can cause stomach irritation, but this soup is a tonic after so months. Sorrel looks like spinach user consent prior to running these cookies, free, the!