Borscht with sorrel and egg

Cookinero 3 March 2025

The national dish of Slavic cuisine is, of course, borscht. This dish is cooked all over the world and is often associated with either Russia or Eastern European countries. This borscht recipe is quite unusual and original. To prepare it, you will need a classic set of vegetables, as well as chicken breast for a rich broth! Borscht with sorrel and egg will be a great variety for your dinner table.

How to cook Borscht with sorrel and egg

Step 1

Borscht with sorrel and egg

Cut the potatoes into medium-sized cubes. Grate the carrots and chop the onions.

Step 2

Borscht with sorrel and egg

Cut the leek into rings. Chop the garlic and sorrel.

Step 3

Borscht with sorrel and egg

Cut the chicken breast into medium sized pieces.

Step 4

Borscht with sorrel and egg

Take a saucepan, pour water into it, put in the chopped chicken breast and boil with bay leaf.

Step 5

Borscht with sorrel and egg

Take a frying pan and grease it with vegetable oil. Put carrots, onions, garlic and leeks to fry.

Step 6

Borscht with sorrel and egg

After 20 minutes of boiling water, add chopped potatoes to the breast fillet. Add finely chopped sorrel to the pan.

Step 7

Borscht with sorrel and egg

Add the fried carrots and onions to the pan. Mix all the ingredients and cook for another 10-15 minutes.

Step 8

Borscht with sorrel and egg

Cut the boiled chicken egg into medium-sized pieces. Add the chopped chicken egg to the pan. Add salt and ground black pepper to taste.

Borscht with sorrel and egg - FAQ About Ingredients, Baking Time and Storage

Yes, you can use spinach or Swiss chard as a substitute for sorrel, though the flavor will be slightly different. Sorrel has a tangy taste, so add a splash of lemon juice to mimic its acidity.
This borscht can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove to preserve the texture of the ingredients.
Absolutely! Replace the chicken breast with mushrooms or white beans for protein, and use vegetable broth instead of water for a richer flavor.
Reheat it on the stove over low to medium heat, stirring occasionally. Avoid boiling vigorously to keep the potatoes and eggs from breaking down.
Yes, but it’s best to freeze it without the eggs. Portion it out, let it cool completely, and store in freezer-safe containers for up to 3 months. Add fresh-boiled eggs when reheating.
Pair it with crusty bread, a dollop of sour cream, or a fresh herb garnish like dill. A side salad or pickled vegetables also complement the flavors well.
Skip the potatoes and add more low-carb veggies like zucchini or cauliflower. Increase the protein by adding extra chicken or tofu.
Yes, you can use pre-cooked chicken. Add it toward the end of cooking to avoid overcooking, and adjust the broth’s seasoning since store-bought cooked chicken may already be salted.
Yes! Add all ingredients except the sorrel and eggs to the slow cooker on low for 6-7 hours or high for 3-4 hours. Stir in the sorrel and eggs in the last 30 minutes.
Simmer it uncovered for an extra 10-15 minutes to reduce the liquid, or mash some of the potatoes slightly to thicken the soup naturally.

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