top of page

Chilled Spring Sorrel Soup: Ukrainian Green Borscht

Updated: Apr 30

I promise I'll get into the deeply pro-metabolic recipes soon, but right now, I'm just entering my second trimester of pregnancy. I'm still nauseous most mornings, and as is typical for me during pregnancy, I'm craving fresh, bright flavors. This soup has been a lifesaver with lingering nausea, and while it's not the warming, high-fat, high-protein dish you want to be consuming throughout pregnancy, it's full of properly prepared leafy greens and soothing starches and has some added protein from the eggs.


We are officially past our frost date here in Milwaukee, and I opened up my raised bed garden to find a vibrant green bush of sorrel, some much-needed inspiration for bringing back some spring recipe favorites, like this Green Borscht I grew up eating every spring and summer.

Chilled Sorrel Soup is simple to make, quick, light, refreshing, and the perfect celebration of spring. While no family makes it quite the same way, it likely originated as a way to use up those last stored root cellar potatoes, abundant spring eggs and sour cream, and bright cool-weather herbs: sorrel, scallion, and dill.
pot of green borscht/ chilled sorrel soup in pot and served in bowl with sour cream

You might be confused by my calling this soup Borscht since we typically think of Borscht as a meaty, bone broth-based beet soup. This is a veggie broth-based version that's great hot but typically served chilled in the spring and summer months.


What is sorrel, and what if I can't find any?

Now, for those unfamiliar with sorrel, I'd describe it as a tangy, bright version of spinach. If you've ever snacked on clover, it's very similar. It has the mouth-puckering effect of fresh rhubarb without any of the characteristic grittiness that's kept me feeling so-so about spinach for years. As far as I can tell, sorrel prefers cool, moist temperatures and can tolerate pretty harsh freezes. The majority of recipes calling for sorrel originate from Europe, the Caucuses, and the Middle East. French recipes favor sorrel for creamy sauces to complement seafood and fish, while Middle-Eastern, Georgian, Armenian, and Azerbaijani recipes usually call for Sorrel in combination with lots of other bright herbs in dips, salads, and garnishes.


If you can't find sorrel, that's okay. Before I planted it in my garden, my family made it with spinach and extra lemon juice.


garden vegetables including basket of spring sorrel, dill, potatoes

Chilled Sorrel Soup Recipe







If you made this recipe and enjoyed it, please leave a star review on the recipe card and a comment! I'd love to hear from you!



ความคิดเห็น


IMG_1869_edited.jpg

Hi, thanks for stopping by!

Welcome to Starting Sunday, my corner of the internet where I channel that Sunday morning feeling of intentionality, optimism, and possibility—without waiting for a Monday start. Join me as I share my personal journey and insights on nutrition, motherhood, and minimalism, all while navigating the beautiful chaos of life with my spirited two-year-old. From the intricacies of hormone healing to the joys and challenges of home birth and the essentials of life with a little one, I'm excited to pour my heart into this space. Your support means so much, and I can't wait to connect with you. 

Let the posts
come to you.

Thanks for submitting!

bottom of page