Sorrel Borscht with Egg
It is a light, refreshing soup perfect for spring. It’s hearty yet tangy, with tender chicken, potatoes, herbs, and a boiled egg on top.
Updated : 09 June, 2025
Easy
About 1 hour.
Ingredients
300 grams
Chicken
3
Potato
1
Onion
1
Carrot
200 grams
Sorrel
1.5 liter
Water
20 grams
Vegetable oil
3
Eggs
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can replace the chicken with turkey or any other type of meat. Keep in mind that this will change the cooking time and calorie content of the dish.
Preparation
Step 1
You can use any part of the chicken for cooking. I’ll be using chicken breast. Peel the potatoes in advance and rinse them under running water to remove dirt.
Step 2
Pour water over the chicken, bring to a boil. Adjust the amount of water depending on how thick you want your borscht. Skim off any foam that appears during boiling. Boil the chicken for about 15 minutes. Then cut it into pieces and return it to the broth.
Step 3
Separately, boil the eggs for 7–8 minutes in boiling water. Then drain the hot water and cool the eggs in cold water. Once cooled, peel them.
Step 4
Cut the potatoes into pieces.
Step 5
Add the potatoes to the pot with the chicken. Cook for another 15 minutes.
Step 6
Meanwhile, peel the onion and carrot. Finely chop the onion, and grate the carrot.
Step 7
In a hot skillet, pour in some vegetable oil and sauté the vegetables for 2–3 minutes.
Step 8
Add the sautéed vegetables to the soup pot.
Step 9
Rinse and chop the sorrel. You can adjust the amount of sorrel to your taste, more or less.
Step 10
Add the chopped sorrel to the pot. Add salt and spices to taste. Bring the soup to a boil and then remove from heat. Cover with a lid and let it rest for 10–15 minutes.
Step 11
Sorrel borscht is ready! Pour the green borscht into bowls, add the boiled egg, and serve hot. Enjoy your meal!