Green Sorrel Borscht

Flora S.


  • 10 cups veal or chicken stock
  • big heap of fresh sorrel cut into strips
  • 1 large onion chopped
  • 3 large potatoes peeled and cubed
  • 3 hard boiled eggs quartered lengthwise
  • 2 tbsp minced cilantro
  • 1 tbsp vegetable oil
  • ½ tbsp butter
  • salt and pepper to taste
  • sour cream


  • Sauté onions in oil and butter until deep golden in color, about 15 minutes.
  • Bring stock to a simmer and add potatoes.
  • Simmer, covered, until the potatoes are cooked through, about 20 minutes.
  • Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not pureed), and return to the stock.
  • Add onions. Adjust salt and pepper. When the stock comes to a simmer once more, add the sorrel, let simmer for 3 minutes, then take off heat, stir in cilantro, and serve immediately. (Keep in mind that sorrel overcooks very quickly).
  • Place one or two egg quarters in each bowl before pouring the soup. Serve with sour cream on the side.

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