Shchavel Borscht (Sorrel Soup)

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Schavel (Sorrel) re-grows year after year. In Russia and Ukraine, sorrel is called shchavel' (щавель). Shchaveloviy borscht or Green borsch is a classic Ukrainian soup - we serve it hot with a dollop of sour cream or mayo. You can make it with pork or vegetarian using a good broth. It also freezes well so you can enjoy this soup in winter. My mom grows Shchavel in her yard and it's currently flourishing - time to make soup! If you have a yummy recipe with sorrel, I'd love to hear from you!
Author: Natasha of
Skill Level: Easy
Cost to Make: $10
Keyword: Shchavel Borscht (Sorrel Soup)
Cuisine: Russian, Ukrainian
Course: Soup
Servings: 8


  • 14 cups water
  • if not using pork, you will need 8 cups water plus 6 cups chicken broth
  • 2 large Pork Loin Chops or 1 pound chicken breasts sliced or diced
  • 1 Tbsp salt
  • 4-5 medium potatoes any kind will work, diced
  • 1 medium onion finely diced
  • 2 Tbsp olive oil
  • 2 large eggs lightly beaten with a fork
  • 2 Bay Leaves
  • 3 Tbsp Dill fresh or frozen
  • 4 cups fresh Schavel packed, rinsed and chopped (or use 3 cups chopped, frozen Shchavel)
  • Sour cream or mayo to serve


  1. Fill a soup pot with 14 cups water (or water plus chicken broth if not using meat ). Bring to a boil. Then, add meat, 1 Tbsp of salt and simmer pork partially covered for 30 minutes (or chicken for 10 minutes). Use a spoon to skim off any impurities that rise to the top.
  2. When the timer goes off on your meat, add diced potatoes, 2 bay leaves and lightly boil 15 minutes or until potatoes can be easily pierced with a fork.
  3. While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown and add to the pot with the soup.
  4. Next, lightly beat 2 eggs together and stir them into the pot.
  5. When potatoes are cooked through, stir in Shchavel (Sorrel) and Dill. Return pot to a boil and simmer additional 3-5 minutes or until sorrel is soft. P.S. Adding more sorrel (шавель) will make your soup/borscht more sour.
  6. Serve hot with optional dollop of sour cream or mayo.