Ukrainian Green Borscht with Sorrel and Boiled Egg

Name: Ukrainian Green Borscht with Sorrel and Boiled Egg
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 1.5 l chicken or vegetable broth; 300 g boneless chicken thighs, optional; 3 whole medium potatoes, diced; 1 whole medium carrot, diced; 1 whole small onion, diced; 200 g fresh sorrel, chopped; 3 whole large eggs; 2 tbsp chopped dill; 1 tbsp chopped parsley; 1 tsp salt, or to taste; 1/2 tsp black pepper; 150 g sour cream, to serve

Green borscht is a light, tangy Ukrainian soup with potatoes, sorrel, herbs and egg.

By Savva LoginovUpdated October 2, 2026

Total 1 hrMakes 6 servings

Jump to Recipe

Green borscht is a light, tangy Ukrainian soup with potatoes, sorrel, herbs and egg. This flexible version uses chicken broth or vegetable broth and adds fresh sorrel near the end to preserve its lively flavor. Serve with sour cream and rye bread; if using salted preserved sorrel, taste before adding more salt. Bring broth and optional chicken to a simmer; cook chicken 20 to 25 minutes until it reaches 74°C (165°F). Remove, shred and set aside. Add potatoes, carrot and onion; simmer 15 to 18 minutes until tender. Meanwhile boil eggs 10 minutes, cool, peel and quarter. Stir chopped sorrel into soup and simmer 2 to 3 minutes; return chicken to the pot and season to taste.

Ukrainian Green Borscht with Sorrel and Boiled Egg

How to tell when it is ready

Stir in dill and parsley, rest 10 minutes and serve with egg and sour cream.

Tips

Bring broth and optional chicken to a simmer.
Add potatoes, carrot and onion.
Meanwhile boil eggs 10 minutes, cool, peel and quarter.
Stir chopped sorrel into soup and simmer 2 to 3 minutes.

Troubleshooting

If soup is too sour, add broth or a diced cooked potato.
If sorrel loses color, shorten its simmer next time.

Substitutions

Use scallions in place of onion.
Use parsley in place of dill.

Variations

Use spinach with a squeeze of lemon if sorrel is unavailable.
Use vegetable broth and omit chicken.

Serving suggestions

Serve hot with sour cream.
Add rye bread at the table.
Top with chopped dill.
Offer a wedge of lemon for extra tang.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Refrigerate soup without sour cream for up to 3 days; reheat until steaming hot.

Storage

Refrigerate soup without sour cream for up to 3 days; reheat until steaming hot.

Food safety

Cook chicken to 74°C (165°F); keep soup refrigerated promptly and serve sour cream separately.

Frequently asked questions

How do I know ukrainian green borscht with sorrel and egg is ready?

Stir in dill and parsley, rest 10 minutes and serve with egg and sour cream.

How should I store ukrainian green borscht with sorrel and egg?

Refrigerate soup without sour cream for up to 3 days; reheat until steaming hot.

Serve hot with sour cream. Refrigerate soup without sour cream for up to 3 days; reheat until steaming hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Ukrainian Green Borscht with Sorrel and Boiled Egg