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Catholic Recipe: Sorrel Soup


  • 2 pounds soup meat
  • 1 large soup bone
  • 4 quarts water, salted
  • 4 potatoes, pared and sliced
  • sprigs of dill, parsley
  • 2 hard-cooked eggs, chopped
  • 3 tablespoons sour cream
  • 1 cup sorrel


Serves: 4

Yield: 4 servings

Prep Time: 2 hours

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Ukraine


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Also Called: Zeleni Borsch

Sorrel or suring is wild plant with pointed leaves and red flowers. The tase is a strong sour lemon flavor. Pick it young. It is full of vitamin C and other vitamins and minerals. After a long winter, it's a great ingredient to refresh and clean out your blood in the spring.

In the Ukraine, the winter diet was based on minimum of staples--root vegetables, canned, pickled or dried items and various grains and flours. Meat was not as comon.

On Christmas Eve the Sviata Vechera or Traditional Ukrainian Christmas Eve Supper is served. It includes twelve different and special dishes, but all without meat, since Christmas Eve was traditionally a day of abstinence. Since this borscht has meat, it is suitable for the Christmas season as a "special" dish or if you aren't observing the meatless Sviata Vechera.


Simmer meat and bone in salted water in deep saucepot 1 1/2 hours. Add potatoes, seasonings. Cook 20 minutes. Add eggs, sour cream, sorrel. Boil 5 minutes. Serve immediately.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965