Green Borscht
A vibrant Eastern European soup made with potatoes, fresh sorrel, and aromatic herbs, finished with a tempered egg and served with sour cream and hard-boiled eggs.
Ingredients
- 6 cups broth chicken or vegetable
- 1 lb russet potatoes peeled and diced
- 1 large carrot peeled and chopped
- 1 medium yellow onion finely chopped
- 2 tablespoons unsalted butter or olive oil
- 8 oz fresh sorrel washed and coarsely chopped
- ½ cup fresh dill chopped
- ½ cup fresh parsley chopped
- 1 large egg
- to taste salt and black pepper
- Sour cream or plain yogurt for serving
- 3 hard-boiled eggs chopped, for serving
- Extra fresh dill for garnish
Instructions
- Step 1: Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. - Step 2: Build the Base
Add the diced potatoes and chopped carrot. Pour in the broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are tender. - Step 3: Add the Greens
Stir in the chopped sorrel, dill, and parsley. Cook 1-2 minutes until wilted. Season with salt and pepper. - Step 4: Temper the Egg
Whisk the egg in a small bowl. Slowly pour in about 1 cup of hot soup broth while whisking constantly. - Step 5: Finish the Soup
Pour the tempered egg mixture back into the soup, stirring constantly. Simmer for 1 more minute. Do not boil. - Step 6: Serve
Ladle into bowls. Garnish with a spoonful of sour cream, chopped hard-boiled egg, and extra fresh dill.
Notes
If sorrel is unavailable, use spinach with a squeeze of fresh lemon juice. Use high-quality chicken stock for a richer flavor. Avoid overcooking the sorrel to maintain its bright taste.
