Green Sorrel Borscht
Not all Borsch is red. Green Sorrel Borsch is a quintessential Ukrainian summer soup, celebrated for its vibrant and luscious assortment of greens and herbs. This dish prominently features spinach, dill, and parsley, but the true star is sorrel. Its availability throughout the spring and summer in Ukraine makes it a popular choice for adding a burst of vibrant acidity to the borscht, offering a refreshingly tart flavor that's perfect for the warm weather. I adore serving this nourishing soup with a dollop of sour cream, a few wedges of boiled eggs, and a generous sprinkle of fresh herbs, creating a delightful meal that's both satisfying and refreshing.
Serves 6 to 8
INGREDIENTS
1 pound chicken thighs, skinless, cut into 1-inch pieces
8 cups cold water
1 bay leaf
2 large yellow onions, one left whole and one finely diced
13 ounces Yukon Gold potatoes, peeled and cubed
2 tablespoons butter
1 tablespoon oil
2 medium carrots, peeled and shredded
1/3 cup heavy cream
6 ounces baby spinach, roughly chopped
3 ounces sorrel, roughly chopped
4 hard-boiled eggs, chopped (plus more for garnish, optional)
2 ounces fresh herbs mix (dill, parsley, green onion), chopped
1/4 cup sour cream, for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
Place chicken thighs, one whole onion, and a bay leaf in a 4.5-quart pot and cover with cold water. Season with salt and bring to a simmer over medium-high heat. Lower the heat to medium-low and continue cooking for 25 to 30 minutes, skimming off any foam and impurities. Remove and discard the whole onion and add cubed potatoes to the pot. Cook for another 15 minutes until the potatoes are soft.
Meanwhile, in a large skillet, heat oil and butter over medium heat. Add the finely diced onion and shredded carrots, cooking until the onion is soft and translucent, about 6 minutes. Add this mixture to the simmering pot and continue to cook for another 3 minutes. Stir in the heavy cream, spinach, and sorrel, bring everything back to a simmer, and cook for 2 more minutes. Add the chopped eggs, adjusting seasoning with salt and pepper to taste.
Remove the soup from the heat. Serve hot, garnished with fresh herbs, a dollop of sour cream, and additional sliced hard-boiled eggs if desired.
