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Russian / Ukrainian Sorrel Soup Recipe - Schav Borscht


Russian-Ukrainian Sorrel Soup or Schav Borscht

Russian-Ukrainian Sorrel Soup or Schav Borscht

© 2011 Barbara Rolek licensed to About.com, Inc.
This recipe for sorrel soup is known as shchavelya sup in Russian and shchavlyu sup in Ukrainian but is usually referred to simply as schav. Sorrel is domesticated and grown wild across the board in Eastern Europe and spring is the best time to pick the young, tender leaves. Sorrel finds its way into soups, sauces (especially with salmon), stuffings and, when young and tender, is eaten raw in salads like baby spinach. This recipe is for a Jewish version, often called schav borscht, which can be eaten hot or cold, and is a good candidate for Passover.

Here is a larger photo of Russian / Ukrainian Sorrel Soup or Schav.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 servings Russ.-Ukrainian Schav


  • 1 pound young sorrel leaves, washed, stemmed as for spinach and chopped
  • 2 tablespoons butter or margarine or oil
  • 1 large minced onion
  • 6 cups water or chicken stock
  • 1 teaspon kosher salt or to taste
  • 2 tablespoons sugar
  • Juice of 1 lemon
  • 2 large beaten egg yolks
  • Sour Cream


  1. In a large saucepan or Dutch oven, melt butter and sauté sorrel and onions for about 10 minutes or until sorrel is wilted and onions are translucent. Add water or stock and salt. Bring to a boil. Reduce heat and simmer 30 minutes.

  2. Remove from heat and stir in sugar and lemon juice a little at a time, tasting after each addition of lemon juice, until desired tartness is achieved.

  3. Temper egg yolks with a few tablespoons of hot soup, then stir tempered egg yolks back into soup. Turn heat on and cook until slightly thickened and simmering but do not boil as the eggs will curdle. Serve hot or cold with sour cream.
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