Sorrel Soup with potatoes and chicken is a flavorful and bright soup that is great year-round. This traditional Russian Green Borscht recipe uses bone-in chicken thighs and is ready in under an hour, without the need for bone broth.
Looking for more light but satisfying soups?[feast_advanced_jump_to]
Check out fish head soup, porcupine soup, and gluten-free chicken noodle soup.
Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 45 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Primal, GAPS, Ancestral diet
- Tools Needed: sharp knife, cutting board, and large soup pot
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Sorrel Soup aka Green Borscht
This sorrel soup has my heart, and for good reason! It’s like the zesty, springtime cousin of my borsch recipe—bright, tangy, and loaded with nourishing goodness. I love how it walks that perfect line between cozy and refreshing, with rich chicken broth and hearty potatoes balanced by that signature sorrel tang.
Plus, it’s a total fridge-cleanout win—herbs, eggs, yogurt, whatever you’ve got, it just works. And let’s be real, any soup that lets me sneak in extra greens while still getting my family to ask for seconds? That’s a keeper!
I almost always make this with Instant Pot chicken bone broth for that deep, rich flavor and extra nourishment—but sometimes, life calls for a shortcut! That’s when I go for this cheater’s version using bone-in, skin-on chicken thighs. It still delivers a beautifully rich broth without traditional bone broth, sometimes that’s exactly what we need.
Ingredients for Sorrel Soup
- Cooking fat: All good soup starts with a healthy cooking fat. Beef tallow is my choice but ghee, lard, and schmalz will also work. Be sure to check out my post on how to make beef tallow.
- Mirepoix: A veggie mix of yellow onion, carrot, and celery is sauteed to bring out flavor.
- Chicken thighs: Anytime I'm making soup without pre-made broth, I always use bone-in meat. You'll only need a pound of skin-on, bone-in chicken thighs. Once cooked, the meat becomes tender and shreds easily into the soup. You can also use whole chicken broth where you already have the broth and meat ready to go (cuts the cooking time by half).
- Gold potatoes: Creamy and slightly sweet, Yukon gold potatoes hold their shape and add the perfect starch to balance the tangy sorrel.
- Sorrel: The star of the soup. Sorrel grows much like spinach and has a bright, lemony tang that gives this soup its signature tartness. If you can't find sorrel, try a mix of baby spinach with a generous squeeze of lemon.
- Eggs: I love to include some hard-boiled eggs in my sorrel soup for extra creaminess and protein.
- Fresh herbs: Fresh dill, parsley, and green onions brighten up the soup and add layers of flavor. Dill, in particular, pairs beautifully with the sorrel's tanginess. I always grab a few bunches at the farmer's market, and if I have extra, I store chopped dill in the freezer.
- Whole milk yogurt: I always add yogurt to green borscht to give it extra tang and creaminess. It adds that extra touch. To prevent curdling, I temper it with a little warm broth before adding to the pot.
Subsitutions and Variations
Make Beef Green Borscht: Want to switch things up? You can totally make this with beef instead of chicken. Use bone-in beef shanks or short ribs to make meat stock. Or use my beef bone broth recipe to make a more robust green borscht.
Make it Ancestral
I love making this sorrel soup the ancestral way—using homemade bone broth instead of water for deep nourishment, pastured chicken for quality protein, and rendered fats like tallow or ghee for essential fat-soluble vitamins. I also swap in raw or fermented yogurt for better digestion (just don't let it boil) and use mineral-rich salt instead of the refined stuff. Slow-simmering brings out all the nutrients, and pasture-raised eggs add an extra boost of omega-3s. This is how our ancestors ate—wholesome, nutrient-dense, and packed with flavor!
How to Make Sorrel Soup
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Saute
In a large stockpot, saute chopped onion in healthy fat until translucent. Add carrots and celery and continue to cook on medium heat for another 3 minutes until softened.
Step 2. Simmer
Add chicken thighs, bay leaves, and salt and fill the pot with water. Bring to a boil, then immediately reduce heat to medium and simmer gently for about 20 minutes.
Step 3. Add
After the chicken has been simmering for 20 minutes, add peeled and diced potatoes and continue to cook until chicken is cooked through. This is also a good time to hard boil the eggs, if needed.
Step 4. Remove
Use a slotted spoon to remove the thighs from the pot when the chicken is pull-apart tender. Discard the skin (or make crispy chicken skin) and bones, then return the meat to the pot.
Step 5. Temper
Pour a ladle of broth into the bowl with the yogurt, and whisk until smooth, then stir it into the soup.
Step 6. Finish
Add chopped sorrel, eggs, and all herbs into the pot and stir until combined. Turn the heat off and cover to allow the flavors to meld.
Helpful Tips
- Don't skip the saute - Cooking the onions, carrots, and celery in fat first builds a flavorful base. Be sure to use a healthy cooking fat for that deep flavor.
- Dice potatoes evenly - Dice them small enough to cook evenly but not so tiny that they fall apart. Gold potatoes hold their shape well so they're a great candidate here.
- Taste test last - There's lots of variables here when it comes to salt and flavor in this soup. Sorrel, yogurt, and lemon all add acidity, so wait until the end to adjust the salt.
- Don't overcook the sorrel - Stir it in at the very end to keep its fresh, tangy flavor intact. It wilts quickly, so just a brief moment in the hot broth is all you need to preserve its vibrant bite.
Troubleshooting
- Chicken too tough? If your chicken isn't cooked through, try simmering it for an extra 10-15 minutes until the internal temperature reaches 165°F (74°C). Ensure you're cooking at a low simmer, as too much heat can cook the outside too quickly, making the chicken dry. If needed, cut the chicken into smaller pieces to speed up the process. You could also use boneless chicken thighs to cut the cooking time.
- Yogurt curdling? If your yogurt curdles in the soup, try tempering it first. Add a ladle of the hot broth to the yogurt and whisk it smooth before stirring it into the soup. This will help prevent curdling.
💭Meal Prep Suggestion!
This sorrel soup is perfect for meal prep! You can make a big batch and store it in a large glass containers in the fridge for up to 4 days. The flavors actually deepen over time, so it gets even better as it sits. For longer storage, you could freeze it but make sure it doesn't contain yogurt. Then add the yogurt and fresh herbs after reheating for the best texture and flavor!
Serving Suggestions
This sorrel soup is hearty and satisfying on its own, but sometimes I serve it as a first course before moving on to heartier dishes. It pairs perfectly with a slice of crusty, buttered sourdough bread or a light green salad like this classic house salad for a refreshing contrast.
Traditionally, we top each bowl with a dollop of homemade sour cream and a squeeze of fresh lemon.
Main dish: After a bowl of green borscht, serve up some air fryer lamb loin chops or chicken livers and onion.
Side dishes: Don't forget to pair your main dish after sorrel soup with a simple side like buttered potatoes or roasted whole carrots with garlic.
Condiments: If you're making a large spread to serve with green borsch, make sure to round out your meal with a ferment like raw sauerkraut or add a splash of brine from fermented jalapenos to give the soup a kick.
Frequently Asked Questions
To store the sorrel soup, let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. If the soup thickens after being stored, add a splash of water or broth to reach your desired consistency. Just be sure to heat it gently to avoid curdling the yogurt. These glass snap containers are perfect for leftovers. But I will also use wide-mouth mason jars for leftover soup.
Yes, you can freeze sorrel soup, but to maintain the best texture, it's important to freeze it without the yogurt for up to 3 months. Freezing yogurt can cause it to separate and affect the soup's smooth consistency. When you're ready to enjoy it, thaw it in the fridge overnight, and then reheat it on the stove. Once reheated, you can stir in fresh yogurt or sour cream for that creamy finish!
Sorrel is a leafy green herb with a tangy, lemony flavor that adds a unique zest to soups, salads, and sauces. It’s a member of the buckwheat family and is often used in European and Middle Eastern cuisine. Sorrel is packed with nutrients like vitamin C, making it not only delicious but also nourishing!
Looking for more related recipes? Here are some ideas:
Did you make this sorrel soup with potatoes? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Sorrel Soup with Potatoes and Chicken
Ingredients
- 2 tablespoons beef tallow or another cooking fat like ghee, lard, or avocado oil
- 1 yellow onion diced
- 1 carrot diced
- 1 celery rib diced
- 1 pound bone-in, skin-on chicken thighs
- 2 bay leaves
- 2 teaspoons sea salt
- 3 quarts water
- 4 hard boiled eggs diced
- 3 gold potatoes peeled and diced
- 4 cups sorrel
- ½ cup fresh dill chopped
- ¼ cup parsley chopped
- ¼ cup green onions chopped
- 1 cup whole milk yogurt
- sour cream and lemon wedges for garnish
Instructions
- In a large stockpot, saute chopped 1 yellow onion in 2 tablespoons beef tallow until translucent. Add 1 carrot and 1 celery rib and continue to cook on medium heat for another 3 minutes until softened.
- Add the 1 pound bone-in, skin-on chicken thighs, 2 bay leaves, and 2 teaspoons sea salt and fill the pot with 3 quarts water. Bring to a boil, then immediately reduce heat to medium and simmer gently for about 20 minutes.
- If you don't have 4 hard boiled eggs from meal prep, cook them now. Place the eggs in a pot, cover with water, bring to a boil, then reduce to a simmer for 9-12 minutes. Once done, transfer eggs to an ice bath to cool, peel and dice.
- After the chicken has been simmering for 20 minutes, add peeled and diced 3 gold potatoes and continue to cook until the chicken is cooked through.
- Use a slotted spoon to remove the chicken from the pot. Discard the skin (or make crispy chicken skin) and bones, then return the meat to the pot.
- Pour a ladle of broth into the bowl with the 1 cup whole milk yogurt, if using, and whisk until smooth, then stir it into the soup. Add chopped 4 cups sorrel, eggs, ½ cup fresh dill, ¼ cup parsley, and ¼ cup green onions into the pot and stir until combined.
Notes
- Don't skip the saute - Cooking the onions, carrots, and celery in fat first builds a flavorful base. Be sure to use a healthy cooking fat for that deep flavor.
- Dice potatoes evenly - Dice them small enough to cook evenly but not so tiny that they fall apart. Gold potatoes hold their shape well so they're a great candidate here.
- Taste test last - There's lots of variables here when it comes to salt and flavor in this soup. Sorrel, yogurt, and lemon all add acidity, so wait until the end to adjust the salt.
- Don't overcook the sorrel - Stir it in at the very end to keep its fresh, tangy flavor intact. It wilts quickly, so just a brief moment in the hot broth is all you need to preserve its vibrant bite.
- Chicken too tough? If your chicken isn't cooked through, try simmering it for an extra 10-15 minutes until the internal temperature reaches 165°F (74°C). Ensure you're cooking at a low simmer, as too much heat can cook the outside too quickly, making the chicken dry. If needed, cut the chicken into smaller pieces to speed up the process. You could also use boneless chicken thighs to cut the cooking time.
- Yogurt curdling? If your yogurt curdles in the soup, try tempering it first. Add a ladle of the hot broth to the yogurt and whisk it smooth before stirring it into the soup. This will help prevent curdling.
Vigorously whisk egg yolks, lemon juice and water in a small glass bowl. Place the bowl over a saucepan (or double broiler) with an inch of simmering water on low heat making sure bowl does not touch the water. Continuously whisking, the sauce should double in volume as the heat from the water gently thickens the egg yolks, approximately 5 minutes. Add butter, combining well after each tablespoon. If it gets too thick, add another teaspoon or so of warm water and whisk rapidly.
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Flip the eggplant slices and continue to brown the other side for additional 2 minutes. Using a metal spatula or fork, remove the roasted eggplant slices off the pan and lay them out on a cookie rack to cool.
