Absolutely! If fresh sorrel leaves are hard to find, you can certainly substitute them with spinach to create a delicious green soup. To achieve a similar tartness that sorrel naturally provides, here’s how to make the swap:

1. Use the same volume of fresh spinach leaves as you would sorrel leaves.
2. To introduce the characteristic sour note, add the juice of one fresh lemon or about 1-2 tablespoons of white vinegar, adjusting to your taste preference.

Remember that spinach cooks faster than sorrel, so always add it during the last 5 minutes of your soup’s cooking time to prevent it from becoming overcooked and mushy.

While chicken breasts offer a quick and convenient option for this easy sorrel soup, you can definitely experiment with other meats to create a richer broth and a different flavor profile. Meats like pork, beef, or lamb cuts often require a longer cooking time to become tender and release their full flavor into the broth. If you choose to use these, it’s recommended to simmer them for at least 1 hour (or until tender) before adding the potatoes. This preliminary simmering will create a more flavorful base for your soup. Alternatively, you can pre-cook the meat and add it later, or even use a pre-made meat broth.

Yes, absolutely! Transforming this traditional Shchavelne Borscht into a delightful vegetarian soup is very simple. To make it vegetarian, omit the chicken entirely. Start by sautéing the diced onion in a stockpot with a tablespoon of oil until translucent. Then, add vegetable broth (instead of water, or a combination of water and vegetable stock) and proceed with the remaining ingredients and recipe instructions as written. You can also add other vegetables like carrots or bell peppers for extra flavor and nutrients.

Using chicken broth or vegetable broth in place of, or in combination with, water is an excellent way to deepen the flavor of your sorrel soup. Broths add another layer of savory richness that plain water might not provide. However, it’s important to keep in mind that most commercial broths contain sodium. Therefore, you may need to adjust the amount of salt and other seasonings added to the recipe to prevent the soup from becoming overly salty.

Traditionally, sour cream (smetana) is the preferred and most authentic topping for Russian and Ukrainian sorrel soup, lending a creamy texture and balancing the soup’s tartness beautifully. In a previous version of my Sorrel Soup recipe, I did experiment with both mayo and sour cream. However, for this simplified “easy” recipe, we stick to sour cream only, which still provides that perfect, tangy finish that complements the soup so well.

Proper storage is key to enjoying your delicious sorrel soup for a few days. While fresh sorrel leaves can be frozen prior to cooking, once the soup is prepared, it’s crucial to store it correctly to prevent it from turning excessively sour, which can happen if left at room temperature for too long.

To Store Cooked Sorrel Soup: First, allow the soup to cool completely to room temperature. Then, transfer it to an airtight container and place it immediately into the refrigerator. It can be safely kept in the refrigerator for up to 3 days. It is extremely important not to leave the cooked soup at room temperature for more than 12 hours, as this can significantly alter its taste and freshness.

Cultivating your own sorrel is a wonderfully rewarding experience, especially since it’s known for being incredibly easy to grow and will reliably return year after year! If you’re interested in having a fresh supply right in your garden, you can easily purchase Sorrel Seeds from garden centers or online. Plant them in a sunny to partially shaded spot with well-drained soil, and with minimal care, you’ll soon have a thriving patch of this tangy herb ready for your next batch of Shchavelne Borscht!

Ingredients:

How To Make Sorrel Soup:

• 

  In your 12-inch frying pan, heat 2 tablespoons of oil. Add the cubed chicken and diced onion, and sauté them together for about 5 minutes until the chicken is lightly browned and the onion is translucent. This step builds a flavorful base for your soup.
• 

  Meanwhile, in a 6-quart pot, bring 14 cups of water to a rolling boil. Carefully add the peeled and cubed potatoes, the sautéed chicken and onion mixture, and 1 tablespoon of salt. Reduce the heat and simmer gently for 20 minutes, or until the potatoes are fork-tender.
• 

  Once the potatoes are cooked, stir in the chopped sorrel leaves, hard-boiled eggs, garlic salt, lemon pepper, and bay leaves. Bring the soup back to a boil, then reduce heat and simmer for just 5 more minutes – this ensures the sorrel retains its vibrant color and fresh, tangy flavor. Finally, whisk in the sour cream until well combined. Ladle the hot soup into bowls, garnish as desired, and enjoy this authentic and easy Russian Sorrel Soup!

• Sorrel Substitute: If fresh sorrel is unavailable, use an equivalent amount of fresh spinach and add the juice of 1 whole lemon to achieve a similar tart flavor.
• Instant Pot Instructions: For a quicker method, cook the chicken and onion using the Instant Pot’s “Saute” mode. Then, add all remaining ingredients EXCEPT the sorrel and sour cream. Pressure cook on high for 15 minutes. Once done, stir in the sorrel and sour cream, then cook on high for an additional 2 minutes to gently wilt the sorrel.

Nutrition per serving