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green borscht soup recipe
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5 from 3 votes

Green Borscht

Green borscht is the green counterpart to the popular Ukrainian beetroot borscht. It uses fresh tangy sorrel instead of the earthy beetroot for a popular summertime version of the classic soup.
Course Main Course, Main Dish, Soup
Cuisine Eastern European, Ukrainian
Keyword Borscht, Green Borscht, Sorrel Soup, Soup Recipes
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 8 people
Calories 242kcal
Cost $5

Equipment

  • Pot

Ingredients

  • 500 grams Pork Ribs
  • 500 grams Young Potatoes cubed
  • 200 grams Sorrel fresh
  • 1 Onion
  • 1 Carrot
  • 5 Eggs 4 hardboiled
  • 1 tbsp Sour Cream or Smetana if you can find it
  • 2 Bay Leaves
  • Salt to taste
  • Pepper to taste
  • 1 tbsp Oil

Instructions

  • In a pot add the pork ribs along with salt and pepper and the bay leaves. Ad water up to 60% of the pot. Bring to a boil, then lower to a simmer and cover with a lid for one hour.
  • Add in the potatoes and bring back up to a boil. Let cook for 10 minutes.
  • While the potatoes are cooking quickly fry some grated onion and carrot in a pan with a bit of oil. Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in.
  • In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and slowly pour in the egg mixture so it cooks immediately as it hits the soup.
  • Turn off the heat and add in the chopped sorrel. Give everything a good stir and let sit for a few minutes before serving. Taste for salt and pepper and adjust as needed.

Notes

If you can't use new/young potatoes you can of course use regular potatoes, just peel them with a vegetable peeler since the skin is not so pleasant when boiled.

Nutrition

Sodium: 86mg | Calcium: 37mg | Vitamin C: 26mg | Vitamin A: 2032IU | Sugar: 2g | Fiber: 2g | Potassium: 451mg | Cholesterol: 138mg | Calories: 242kcal | Saturated Fat: 4g | Fat: 15g | Protein: 12g | Carbohydrates: 14g | Iron: 2mg