Green borscht, also known as sorrel soup, is a traditional Eastern European dish, particularly prevalent in Ukrainian, Polish, Russian, and Lithuanian cuisines. The primary ingredient is sorrel, a leafy green plant that imparts a distinct sour flavor due to its oxalic acid content.
Typically, green borscht is prepared with a base of water or broth and includes ingredients such as potatoes, carrots, onions, eggs, and sometimes meat like pork or beef. It is commonly finished with hard-boiled eggs and served with a dollop of sour cream and dill.
The soup’s flavor is characterized by its tartness from the sorrel, balanced with the richness of eggs and cream, and subtle vegetal sweetness from root vegetables. Green borscht has been prepared since at least the 19th century and is usually consumed in spring and early summer when sorrel is in season.