photo: Ukrainian Green Borsch (Sorrel Soup)

Ukrainian Green Borsch (Sorrel Soup)

As soon as fresh sorrel appears on sale in the spring, I hasten to buy several beams at once, to please my relatives with delicious and healthy dishes. From sorrel you can cook a variety of salads, fillings for pies and, of course, green borsch. Today I want to tell you a new recipe for green borsch. We will cook it with the addition of beets and tomato juice, so that the finished dish has a bright taste and a rich red color. Try to prepare such a recipe, I hope you will like it.
60 min
8 servings


  • Chicken back
    1 pcs
  • Potato
    5 pcs
  • Carrot
    1 pcs
  • Beet
    1 pcs
  • Bell pepper
    0,5 pcs
  • Onion
    1 pcs
  • Sorrel
    300 g
  • Vegetable oil
    3-4 tbsp
  • Tomato juice
    200 ml
  • Water
    2 l
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Bay leaf
    2-3 pcs
  • Paprika
    0,5 tsp
  • Garlic
    2-3 clove
  • Dill
    - to taste
  • Parsley
    - to taste
  • Green onion
    - to taste


  • 1. Thoroughly wash chicken back, put into a deep dish and pour two liters of cold water. Put the pan on the fire and bring the water to a boil. Then remove the foam with a noise and continue cooking the chicken broth over a slow fire for 30 minutes, then take out the chicken back from the finished broth.
  • 2. In the meantime, wash, peel and cut potato tubers into cubes of medium size.
  • 3. Shift the chopped vegetables into ready-made chicken broth. Boil potatoes under the lid on a slow fire.
  • 4. Wash and peel carrots and beets. Grind vegetables on a large grater.
  • 5. Transfer the grated vegetables into a frying pan with preheated vegetable oil. Periodically stirring, fry them on low heat until soft.
  • 6. Then add the fried carrots and beetroot into a saucepan with borsch.
  • 7. Cut purified bulb and Bulgarian pepper into cubes.
  • 8. Roast cut vegetables until soft in the remaining vegetable oil.
  • 9. Then add the tomato juice into the onions and peppers. Stir and continue simmering the vegetables on low heat for another 5 minutes.
  • 10. When the potatoes are cooked and softened, add the tomato fry into the pan to the rest of the ingredients.
  • 11. Sort sorrel out and wash it. Cut off the stems, cut the leaves of sorrel into strips of 2 cm thick.
  • 12. Add the cut sorrel to the borsch for 5 minutes before the end of cooking.
  • 13. Add salt, spices, crushed fresh herbs and the garlic passed through the press into the green borscht. Boil borsch for another 5 minutes, then turn off the fire.
  • 14. Serve ready-made green borsch hot with sour cream.

    Bon Appetit!