Shchavel Borscht (Sorrel Soup) — Traditional Ukrainian Recipe

Shchavel Borscht (sorrel soup) is a light, tangy Ukrainian soup made with few ingredients, bright green sorrel, and a gentle meat broth. Unlike many borschts that rely on sautéed onions and carrots, this version highlights the tartness of fresh sorrel for a fresh, clean flavor.

Sorrel Soup Recipe Overview

This sorrel borscht is simple, quick to finish once the broth is ready, and perfect for spring and summer when sorrel is at its best. The soup is traditionally served with a dollop of sour cream and often a raw garlic clove on the side; the garlic is rubbed on a slice of bread or eaten alongside the soup for added depth. If you prefer, serve with fresh bread instead of garlic.

Sorrel (shchavel) is a perennial green that regrows after cutting, making it easy to harvest from a home garden year after year. Many families preserve sorrel by blanching and canning it for winter use, or they buy canned sorrel at Eastern European markets. You can also grow sorrel from seed — it’s hardy and rewarding if given regular water and sun.

Ingredients

4 pork ribs (or about 1–1.5 lbs of meaty ribs)
10 cups water
1/2 teaspoon kosher salt for initial broth
4–5 medium gold potatoes, diced
1 large carrot, grated
2 large hard-boiled eggs, grated
2 tablespoons unsalted butter
1.5–2 teaspoons kosher salt, or to taste (added later)
2 cups fresh sorrel (shchavel), rinsed and chopped
Sour cream for serving (optional)
Garlic clove to serve (optional)

How to Make Shchavel Borscht

Begin by preparing the broth. Place the ribs in a large pot and add just enough water to cover them by 1–2 inches. Bring to a boil. When scum forms on the surface, discard the water, rinse the ribs and pot to remove impurities, then return the ribs to the pot. Add 10 cups of fresh water and 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, and simmer gently for 1 hour until the ribs are tender and the broth is flavorful.
When the ribs are cooked, add the diced potatoes and grated carrot to the pot. Simmer lightly for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the chopped sorrel and return the pot to a gentle boil. Cook another 3–4 minutes, until the sorrel wilts and softens. Add the butter and let it melt into the soup. Taste and add the remaining 1–1.5 teaspoons kosher salt as needed.
Grate the hard-boiled eggs on a large-holed grater and stir them into the soup. Bring the borscht to a light boil once more, then turn off the heat. Serve hot with a teaspoon of sour cream, a slice of bread, and an optional garlic clove on the side for those who enjoy a garlicky bite.

Tips, Variations and Storage

To keep the soup bright and tart, avoid frying large amounts of onions or carrots for this recipe; a light amount of grated carrot adds color without overpowering the sorrel. For a vegetarian version, substitute vegetable broth or water and omit the ribs; add a few extra vegetables or a splash of lemon if you want more acidity.

Leftovers refrigerate well for 2–3 days. Reheat gently on the stove to preserve the fresh sorrel flavor. If you harvest extra sorrel in season, blanch and freeze or can it to enjoy this borscht through the winter.

Serving Suggestions

Serve the shchavel borscht hot with a small spoonful of sour cream and fresh rye or country bread. Many families like to rub a clove of raw garlic on a slice of bread and enjoy it alongside the soup for a traditional flavor pairing. This soup is light enough to be an appetizer or substantial enough as a simple weeknight meal.

Other Soup Ideas

Easy Chicken and Rice Soup — a quick, comforting option
Classic Red Borscht with Pork Ribs — a hearty traditional beet borscht
Braised Potatoes with Pork — a rustic, stew-like dish