Shchavel Borscht Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the sorrel leaves, potatoes, onions, and carrots.
• STEP 2.In a large pot, heat some oil and sauté the onions and carrots until they are soft.
• STEP 3.Add the chopped potatoes and sorrel leaves to the pot and pour in enough water to cover the vegetables.
• STEP 4.Bring the soup to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender.
• STEP 5.Season the soup with salt and pepper to taste.
• STEP 6.Serve the Shchavel Borscht hot, garnished with fresh dill and a dollop of sour cream.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• If you can't find sorrel leaves, you can substitute them with spinach or Swiss chard.
• For a heartier version, you can add cooked chicken or beef to the soup.
• Feel free to adjust the seasoning and add herbs or spices of your choice.

Storage and Serving

• Shchavel Borscht is best served hot.
• Garnish with fresh dill and a dollop of sour cream for added flavor.
• Leftovers can be stored in the refrigerator for up to 3 days.