Recipe
Shchavel Borsch
Savory Sorrel Borsch: A Russian Delight
4.2 out of 5
Indulge in the flavors of Russian cuisine with this authentic recipe for Shchavel Borsch. This vibrant soup combines the tangy sorrel leaves with hearty vegetables and tender beef, creating a delightful and nourishing dish.
Metadata
Preparation time
20 minutes
Cooking time
40 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free (without sour cream), Low-carb (without potatoes), Paleo-friendly, Nut-free
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Keto, High-protein, Low-fat
Ingredients
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500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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2 carrots, grated 2 carrots, grated
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2 potatoes, peeled and diced 2 potatoes, peeled and diced
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4 cups (950ml) beef broth 4 cups (950ml) beef broth
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2 cups (470ml) water 2 cups (470ml) water
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2 cups (60g) sorrel leaves, chopped 2 cups (60g) sorrel leaves, chopped
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1 bay leaf 1 bay leaf
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Salt and pepper, to taste Salt and pepper, to taste
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Sour cream, for serving Sour cream, for serving
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Fresh dill, for garnish Fresh dill, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 15g, 4g
- Carbohydrates (total, sugars): 20g, 4g
- Protein: 30g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
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2.In the same pot, add the chopped onion and grated carrots. Sauté until the vegetables are softened and lightly caramelized.
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3.Return the beef to the pot and add the diced potatoes, beef broth, and water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the beef is tender.
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4.Stir in the chopped sorrel leaves and bay leaf. Simmer for an additional 5 minutes.
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5.Season with salt and pepper to taste.
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6.Serve the Shchavel Borsch hot, garnished with a dollop of sour cream and fresh dill.
Treat your ingredients with care...
- Sorrel leaves — Ensure that the sorrel leaves are fresh and vibrant green in color. Avoid using wilted or yellowed leaves as they may have a bitter taste.
Tips & Tricks
- For a vegetarian version, omit the beef and use vegetable broth instead of beef broth.
- Add a squeeze of lemon juice to enhance the tangy flavor of the sorrel leaves.
- Serve the Shchavel Borsch with a side of crusty bread for a complete meal.
- If sorrel leaves are not available, you can substitute them with spinach leaves for a similar taste.
- Make a larger batch of Shchavel Borsch and freeze the leftovers for a quick and satisfying meal later on.
Serving advice
Serve the Shchavel Borsch hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Accompany it with a slice of crusty bread for a hearty and satisfying meal.
Presentation advice
Present the Shchavel Borsch in individual soup bowls, allowing the vibrant green color to shine through. Place a dollop of sour cream on top and garnish with a sprig of fresh dill for an elegant touch.
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