Ščaŭje - Traditional Belarusian Sorrel Soup - Global Storybook

Ščaŭje – Traditional Belarusian Sorrel Soup

Katya Hladkaya

Katya Hladkaya

Katya Hladkaya is the Local Contributing Writer at Global Storybook (Belarus).
Katya Hladkaya

This dish came to Belarus from the ancient times, at least from the early Middle Ages, when our ancestors used to eat a lot of vegetation.  They began preparing this soup with sorrel and nettles.  In the early 19th century this recipe was changed to include potatoes and sour cream, together with boiled eggs.  That last version of Ščaŭje survived to this day.  It’s not only delicious but is also healthy.  Please note: Ščaŭjeis is also sometimes known as the green borscht.

The Ingredients:

  • 400g smoked ribs
  • 300g fresh sorrel
  • 300g of potatoes
  • 1 carrot
  • parsley
  • 2 eggs
  • onion and garlic
  • 30g of butter
  • 1 tbsp flour
  • 100g sour cream
  • salt, pepper, and herbs

How to Prepare the Traditional Belarusian Sorrel Soup:

Ščaŭje - Traditional Belarusian Sorrel Soup - Global StorybookCooking Ščaŭje is fast and easy:

1. Start with making a meat broth first.  Place the smoked ribs into a saucepan, add cold water and bring to the boil.  Remove the foam, add a pinch of salt and some spices.  Cook for about 30 minutes.  Then add pepper and garlic.

2. Boil fresh sorrel in the salt water for about 10 minutes.  In the meantime, peel and chop the potatoes.  Then take out the ribs and add the potatoes instead.  Cook for 20-25 minutes until potatoes are ready.

3. Cut the meat into small chunks, and put them back into the saucepan.  Chop the herbs and place them into the pot together with sorrel.  Bring to a boil.

4. Serve the Ščaŭje with sour cream and boiled eggs.  Slice the eggs into 2 halves and add onto each plate.

Draniki - Traditional Belarusian Fried Potato Pancakes

A traditional addon to Ščaŭje are croutons, which you can make as follows.  Cut a loaf of bread into thin slices.  Spread them with fresh butter and fry them until they have a golden crust.

Finally, I would also advise you to try the sorrel with nettles – the way it was initially brewed 300 years ago!  It is quite easy to make.  Just add a few slices of nettles together with sorrel to the broth in step #2.  Just make sure to cook the nettles twice as long as sorrel.


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