green borscht
This sorrel soup is one of those Eastern European staples that’s simple on paper but hits hard when it’s done right. It starts with a slow simmered beef rib broth for depth, then gets potatoes, sorrel, and a full handful of herbs and greens stirred in at the end so it stays bright and fresh instead of heavy. Sorrel has that naturally tangy, almost lemony bite, which is why soups like this show up across the region as a springtime classic - especially in Russian and Ukrainian kitchens. Finished with chopped eggs, lemon juice, and a spoon of smetana, it’s cozy, sharp, and balanced in the most addictive way.
What does sorrel taste like?
Sorrel has a bright, lemony tang with a slightly green, grassy edge - kind of like spinach with citrus built in. That natural sharpness comes from its organic acids which is why it makes soups taste fresh and clean without needing much extra lemon. Nutritionally sorrel is a leafy green, so it brings vitamin C, vitamin A, and antioxidants, plus minerals like potassium and magnesium. It’s also fairly hydrating and light, which is one reason sorrel soups are often thought of as springtime ‘reset’ meal - cozy, but not heavy.
Quick note: sorrel is high in oxalates, so if you’re prone to kidney stones it’s best in moderation.
How to make green borscht?
To make the soup start by chopping the ribs into pieces by cutting between each bone and place them in a large Dutch oven. Add bay leaf, onion and carrot. Salt lightly. Fill the pot with water and bring to boil. Lower the heat to medium and simmer for 2-2 1/2 hours occasionally stirring and skimming fat. Add more water if needed, there should be about 8 cups of broth once done. Remove the ribs and set them aside. Strain the broth into a large bowl and discard the solids. Wipe the Dutch oven clean and pour the broth back in. Bring to boil and put the potatoes in. Cover and cook over medium heat for 10 minutes. Meanwhile boil the eggs for 8 minutes. To make peeling easier salt the water generously and mix in 1/4 cup of baking soda. Once done place the eggs in an ice bath. Remove the meat from the bones and shred it. Discard the bones. Add the meat, sorrel, cilantro, spinach, parsley, dill, and green onions in the broth. Simmer for 10 minutes, then stir in lemon juice. Season to taste with salt and pepper. Peel and chop the eggs. Stir them in the soup and turn off the heat. Serve with smetana and fresh dill.