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Sorrel Soup AKA Green Borscht

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Adjust Servings:
The Base:
2.5 l of Beef stock
200 g of Cooked meat
2 Onion
2 Carrot
50 g of Celery root
50 g of Parsley root
50 g of Parsnip
1/2 of Fennel bulb Optionally
2 Potatoes
3 tbsp. of Extra Virgin olive oil
1 Bay leaf
2 peppercorns of Pimento
1 sprig of Thyme
150 g of Sorrel You can use a canned one.
150 g of Spinach You can use a frozen one.
1 bunch of Parsley leaves
1 bunch of Dill
optionally Swiss chard
to taste Salt
4 Egg(s)

Sorrel Soup AKA Green Borscht

  • 25 min
  • Serves 8
  • Medium


  • The Base:

  • Spices:

  • Greens:

  • Dressing:



Green borscht is about spring and sorrel. This disch has its “nutrition” story. In the past sauerkraut the primary source of vitamin C in winter for our grand-grand parents. But by spring they were already running out of it in their sellars… But in early spring the sorrel started springing, and provided a further supply of vitamins and minerals while there were no other vegetables yet.

Sorrel is a green leaf that looks like spinach but tastes sour. It is a rich source of vitamin C. It also has vitamins B and K, beta-carotene and rutin, plus a good mineral composition, just perfect for the springtime!

We used to add sorrel to salads at home, but main disch with sorrel was always “Green Borscht”, which I love.

So, sorrel is a central player in this recipe and can be used solo. However, green borscht tastes the best with lots of different greens. Add whatever greens you have, such as parsley, dill, chard, spinach and nettles. The more greens you put in, the richer the flavor and the healthier the dish!

P. S. This recipe uses premade bone broth and boiled meat, as I always cook them in advance. You can also make it from scratch, starting with cooking the broth.

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Dice onions, fennel, parsley root, celery and parsnips finely. Slice carrots into half or quarter rings. Then, cut the potatoes into large cubes.


In a thick-bottomed pot, sauté the root vegetables, onions and fennel in olive oil until soft. Next, add broth and salt to taste. Then, bring to a boil, add the spices and simmer gently till the potatoes are cooked for about 10 minutes.


Chop all the greens very finely. You should receive a whole bowl of green shavings. :) Cut boiled meat into large chunks. Cook the eggs to a hard boil.


After the potatoes are done, add the meat and greens to the borscht. Season it with salt to taste and bring it to a boil. Once boiling, remove it from the heat, cover and let it stand for 5 minutes.
The green borscht is done. When serving, slice an egg into a bowl.
Bon Appétit!

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