Dish
Shchavel Borsch
Sorrel soup
Shchavel Borsch is made by simmering beets, onions, carrots, and garlic in a broth made from chicken or vegetable stock. The soup is then pureed and finished with a touch of sour cream. The sorrel is added at the end of the cooking process to preserve its bright green color and tangy flavor. Some variations of the soup include the addition of potatoes or cabbage for extra texture.
Origins and history
Shchavel Borsch has been a popular dish in Ukraine for centuries, and is often served during special occasions and holidays. It is believed to have originated in the 16th century, when sorrel was first introduced to the country.
Dietary considerations
This soup is not suitable for those with a sensitivity to sour flavors or lactose intolerance due to the use of sour cream.
Variations
Variations of shchavel borsch include the addition of potatoes or cabbage for extra texture, or the use of different types of sour cream, such as crème fraîche or yogurt. Some recipes also call for the addition of fresh dill or parsley for added flavor.
Presentation and garnishing
Shchavel Borsch can be garnished with a dollop of sour cream and a sprinkle of fresh herbs. It is traditionally served in a bowl with a spoon.
Tips & Tricks
To make the soup even more tangy, try adding some extra sorrel to the recipe. You can also use different types of sour cream to change the flavor profile of the soup.
Side-dishes
Shchavel Borsch is often served with a side of bread or crackers, and can also be topped with fresh herbs or a drizzle of olive oil for added flavor.
Drink pairings
This soup pairs well with a light beer or a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Delicious Shchavel Borsch recipes
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