Ukrainian Sorrel and Egg Soup
Ukrainian sorrel soup turns fresh sorrel, tender potatoes, sweet carrots, and hard-boiled eggs into a tangy, cozy meal that tastes fresh, filling, and homemade.
This classic soup is often called green borscht in Ukrainian home kitchens. It uses simple produce, broth, and a spoonful of sour cream to balance the bright lemony flavor of sorrel.
Why You’ll Love This Recipe
- Bright and comforting: Sorrel gives the broth a fresh, tangy flavor while potatoes make it hearty.
- Budget friendly: A few eggs, vegetables, and broth make a full meal for 4 people.
- Simple to cook: The soup simmers gently and needs no special equipment.
- Naturally nourishing: You get greens, vegetables, protein from eggs, and a light creamy finish.
Fabian’s Budget and Health Tip: Use vegetable broth and one extra potato if you want a meat free version that still feels filling. If sorrel is pricey or hard to find, use half sorrel and half spinach, then add a small squeeze of lemon at the end for that classic tang.
Ingredients (Serves 4)
- 8 cups chicken or vegetable broth (1.9 liters)
- 3 medium potatoes, peeled and diced (450 grams)
- 2 medium carrots, peeled and diced or thinly sliced (200 grams)
- 1 medium yellow onion, finely chopped (150 grams)
- 4 cups fresh sorrel, washed and chopped (120 grams)
- 4 large eggs (4 large eggs)
- 1/2 cup sour cream, for serving (120 grams)
- 1/4 cup fresh dill, chopped (10 grams)
- 1/4 cup green onions, thinly sliced (25 grams)
- 1 1/2 teaspoons salt, plus more to taste (9 grams)
- 1/2 teaspoon black pepper, plus more to taste (1 gram)
Step-by-Step Instructions
1. Boil the Eggs
Place the eggs in a small pot and cover them with cold water. Bring the water to a gentle boil, then cook for 10 minutes. Move the eggs to cold water and let them cool while the soup cooks.
Peel the eggs once cool. Cut each egg in half or into quarters right before serving so the yolks stay neat and bright.
2. Start the Broth and Vegetables
Add the broth, potatoes, carrots, onion, salt, and black pepper to a large soup pot. Bring everything to a boil over medium high heat.
Once the broth bubbles, lower the heat to a steady simmer. Cook for 15 to 20 minutes, until the potatoes feel tender when pierced with a fork and the onions smell sweet and mellow.
3. Add the Sorrel
Stir in the chopped sorrel. It will look like a lot at first, but it wilts quickly into the hot broth.
Cook for 2 to 3 minutes, just until the leaves turn soft and the soup smells fresh and lightly tangy. Do not boil it for too long, or the sorrel can lose its bright flavor.
4. Taste and Season
Taste the broth. Add more salt or black pepper if needed. The soup should taste savory first, then lightly sour and fresh from the sorrel.
If your sorrel is very sharp, a little extra sour cream in each bowl will soften the flavor. If your sorrel is mild, a small pinch of extra salt can make the greens taste brighter.
5. Serve with Eggs, Sour Cream, Dill, and Green Onions
Ladle the hot soup into bowls. Add 2 egg halves to each bowl, then spoon sour cream on top.
Finish with fresh dill and green onions. The sour cream will melt into the broth and make it silky, while the herbs add a clean garden flavor.
Expert Troubleshooting and FAQs
Can I use spinach instead of sorrel?
Yes, but spinach does not have the same tangy taste. For a close flavor, use spinach with a small squeeze of lemon juice added at the end. Start with 1 teaspoon lemon juice, then taste.
Why did my sorrel turn dull green?
Sorrel naturally darkens when it hits hot broth. That is normal. To keep the flavor fresh, add it near the end and cook it only until wilted.
Can I make Ukrainian sorrel soup ahead of time?
Yes. Make the soup base up to 3 days ahead and store it in the fridge. For the freshest flavor, add the dill, green onions, sour cream, and eggs when serving.
Can I add meat to this soup?
Yes. Shredded cooked chicken works well, especially if you use chicken broth. Stir it in after the potatoes are tender and heat it until warm.
How do I keep the sour cream from curdling?
Add sour cream to individual bowls instead of boiling it in the pot. If you want to stir it into the soup, mix it first with a spoonful of warm broth, then add it gently off the heat.
Estimated Nutritional Facts
Per serving, based on 4 servings with vegetable broth and 2 tablespoons sour cream per bowl.
- Calories: about 255
- Protein: about 11 grams
- Carbs: about 34 grams
- Fats: about 9 grams
Ukrainian Sorrel and Egg Soup
Ingredients
- 8 cups chicken or vegetable broth (1.9 liters)
- 3 medium potatoes, peeled and diced (450 grams)
- 2 medium carrots, peeled and diced or thinly sliced (200 grams)
- 1 medium yellow onion, finely chopped (150 grams)
- 4 cups fresh sorrel, washed and chopped (120 grams)
- 4 large eggs (4 large eggs)
- 1/2 cup sour cream, for serving (120 grams)
- 1/4 cup fresh dill, chopped (10 grams)
- 1/4 cup green onions, thinly sliced (25 grams)
- 1 1/2 teaspoons salt, plus more to taste (9 grams)
- 1/2 teaspoon black pepper, plus more to taste (1 gram)
Instructions
- 1. Boil the Eggs. Place the eggs in a small pot and cover them with cold water. Bring the water to a gentle boil, then cook for 10 minutes. Move the eggs to cold water and let them cool while the soup cooks. Peel the eggs once cool. Cut each egg in half or into quarters right before serving so the yolks stay neat and bright.
- 2. Start the Broth and Vegetables. Add the broth, potatoes, carrots, onion, salt, and black pepper to a large soup pot. Bring everything to a boil over medium high heat. Once the broth bubbles, lower the heat to a steady simmer. Cook for 15 to 20 minutes, until the potatoes feel tender when pierced with a fork and the onions smell sweet and mellow.
- 3. Add the Sorrel. Stir in the chopped sorrel. It will look like a lot at first, but it wilts quickly into the hot broth. Cook for 2 to 3 minutes, just until the leaves turn soft and the soup smells fresh and lightly tangy. Do not boil it for too long, or the sorrel can lose its bright flavor.
- 4. Taste and Season. Taste the broth. Add more salt or black pepper if needed. The soup should taste savory first, then lightly sour and fresh from the sorrel. If your sorrel is very sharp, a little extra sour cream in each bowl will soften the flavor. If your sorrel is mild, a small pinch of extra salt can make the greens taste brighter.
- 5. Serve with Eggs, Sour Cream, Dill, and Green Onions. Ladle the hot soup into bowls. Add 2 egg halves to each bowl, then spoon sour cream on top. Finish with fresh dill and green onions. The sour cream will melt into the broth and make it silky, while the herbs add a clean garden flavor.
