Sorrel cabbage soup (green borscht)
10 servings
80 minutes
Sorrel soup, or green borscht, is a bright and refreshing dish of Russian cuisine that signifies the arrival of spring. Its history traces back to peasant traditions when sorrel, one of the first spring gifts of nature, became the base for a light yet nourishing soup. The taste of the soup is a delicate harmony of the mild sourness of sorrel, the richness of chicken broth, and the softness of potatoes. An egg swirl added at the end gives the soup a special texture, while a spoonful of sour cream adds smoothness and creamy depth. This dish not only warms but also invigorates, making it a wonderful choice for family lunch or cozy dinner. It pairs especially well with rye bread or fresh herbs.
1
Prepare the products.
2
Peel and wash the onion and carrot.
3
Pour water over chicken thighs, add salt, and bring to a boil for broth.
- Boneless chicken thigh fillet: 5 piece
- Salt: to taste
4
Remove the foam, add a bay leaf.
- Bay leaf: 2 pieces
5
Also add pepper.
- Mixed peppercorns (four peppers): 1 teaspoon
6
Peel and wash the potatoes.
7
Cut into cubes.
8
Grate the carrot on a coarse grater.
9
Chop the onion finely.
10
Pour vegetable oil into the pan and add carrots and onions.
- Vegetable oil: 100 ml
- Carrot: 1 piece
- Onion: 1 head
11
Stir and sauté.
12
Add sautéed vegetables to the prepared chicken broth.
- Carrot: 1 piece
- Onion: 1 head
- Boneless chicken thigh fillet: 5 piece
13
Also add the chopped potatoes and boil everything until fully cooked.
- Potato: 5 piece
14
Chop the sorrel coarsely.
15
Add chopped sorrel to the prepared broth.
- Sorrel: 3 bunchs
16
Crack the eggs into a bowl and whisk.
17
Pour the egg mixture into the prepared soup and stir.
- Chicken egg: 4 pieces
18
The egg will harden and turn into 'noodles'.
19
Pour into plates and add sour cream.
- Sour cream: to taste
