When I see the long blades of sorrel growing in my garden, I know for sure that spring is here at last. I can’t wait to pop a leaf in my mouth and taste its mouth puckering, lemony acidity. Sorrel contains high amounts of vitamin C, vitamin A, magnesium, calcium, and potassium, which can enhance the immune system.
Sorrel cooks down to a similar creamy texture as spinach, but the flavor is intensely green and bold. A dish that I always make in spring and early summer, when sorrel is at its best, is a Ukrainian classic. Called green borscht this soup is the polar opposite of its red, beet-based cousin. While the latter is lusty and earthy with its strong flavors of garlic, root vegetables and salted pork, green borsch is tangy and light. The tan ribbons of sorrel, white cubes of potatoes and orange slivers of carrot floating in clear broth form a pretty mosaic.
There are numerous variations on this soup, which can be served hot or cold. It can be made with fish instead of meat or poultry stock. I usually simmer sliced onions and carrots in coconut oil, add fish stock and potatoes. When they are fully cooked, I stir in chopped sorrel and a generous handful of fresh herbs. The lemony sorrel pairs well with the anise-like perfume of dill, another leafy herb beloved in Ukraine.
When sorrel is out of season during the summer and fall months, green borsch can be made with spinach or other leafy greens like chard. Follow the same recipe, but add greens 10-15 minutes earlier, since they take longer to cook than sorrel. Just before turning off the heat, stir in 3 tablespoons of lemon juice for a tart accent.
🍲 Green Borscht (Ukrainian Sorrel Soup) 🍲
Serves 5-6
Ingredients:
2 Tablespoons coconut oil
1 medium onion, diced in small cubes
1 large carrot, diced in small cubes
2 medium potatoes, diced in large cubes
7 cups fish stock
1 bay leaf
2 cups sorrel, thick stems removed, sliced in ½” pieces
Salt, pepper to taste
Garnish:
Minced parsley, dill, chervil, chives (a mix of whatever is available)
Directions:
Melt coconut oil in a soup pot that would be large enough to accommodate all of the ingredients. When the coconut oil is completely liquid, turn the heat to medium and add onions and carrots. Sauté, stirring from time to time, till the onions become transparent and lose their raw scent, about 5 minutes. The vegetables shouldn’t brown.
Add fish stock all at once and once it comes to boil, skim the foam and add potatoes. Cook on medium heat till the potatoes can be pierced easily with a fork, about 15-20 minutes. Add bay leaf and salt to taste. Add sorrel and watch it turn from bright emerald to khaki green. Add more salt if needed as well as freshly ground black pepper. When sorrel is soft, this should take about 7 minutes, add minced herbs and turn off the heat. Serve green borscht garnished with more herbs.
The health benefits of sorrel include its ability to improve eyesight, slow the aging process, reduce skin infections, strengthen the immune system, and improve digestion. It also builds strong bones, increases circulation, increases energy levels, helps prevent cancer, lowers blood pressure, and increases appetite.
Fresh sorrel leaves also add flavor to salads and casseroles. A small handful of leaves sliced into fine ribbons is a great accent to salads. Try pureeing some fresh sorrel with cilantro, garlic, and salt and folding it into yogurt for a zesty dipping sauce.
Sorrel contains high amounts of oxalic acid, the main component of kidney stones. You may need to avoid eating sorrel if you are prone to developing these stones; talk to your physician for a recommendation on this food.
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The Refreshing Point
Sorrel Soup - Green Borscht - Recipe and Health Benefits - Spring Soup - Ukrainian Green Soup
