Summer Sorrel Soup (Green Borscht)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, vibrant green soup made from sorrel and other leafy greens in a vegetable broth base, traditionally topped with a poached egg. Fresh and nutritious, this Eastern European specialty is perfect for spring and summer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp butter
- 1 onion, medium (chopped)
- 1 carrot (grated)
- 1 clove garlic (minced)
- 2 litres / 2 quarts chicken or vegetable stock
- 1 bay leaf
- 1 tsp vegeta seasoning (optional)
- 2-3 potatoes (peeled and cubed)
- 70g / 2 cups sorrel (stems removed and roughly chopped)
- 1 tbsp of each fresh dill, parsley and green onions (chopped)
- 2 eggs (hard boiled, peeled and halved)
- 4 tbsp sour (cream)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 777mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1358mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 777MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.