This soup is one of my husbands favorite, so I try to make it at least once a week. It taste even better on the second day.
When sorrel is out of season, green borsch is made with spinach or other leafy greens like chard. Follow the recipe as written below, but add greens 2-3 minutes earlier, since they take longer to cook than sorrel. Just before turning off the heat, stir in 3 tablespoons of lemon juice (or to taste) for a tart accent.
An extra flavor flourish is to sauté greens in butter before stirring them into the soup.
2 Tablespoons butter
1 medium onion, diced in small cubes
1 large carrot, diced in small cubes
2 medium sweet potatoes, or regular potatoes diced in large cubes
7 cups chicken stock (homemade or store bought)
1 bay leaf
2 cups sorrel, (or spinach or chard) thick stems removed, sliced in ½” pieces
Salt, pepper to taste
Minced parsley, dill, chervil, chives (a mix of whatever is available)
5 of a hard-boiled egg per person, diced
Melt butter in a soup pot that would be large enough to accommodate all of the ingredients. When the butter is completely liquid, turn the heat to medium and add onions and carrots. Sauté, stirring from time to time, till the onions become transparent, about 5 minutes. The vegetables shouldn’t brown.
Add chicken 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 or spinach and watch it turn from bright emerald to green. Add more salt if needed as well as freshly ground black pepper. When sorrel is soft—this should take about 2 minutes, add minced herbs and turn off the heat.
Serve green borsch garnished with more herbs, diced hard-boiled egg and sour cream or greek yogurt.