Ukrainian Green Borshch Zelany Borshch Sorrel Soup Recipes

GREEN BORSCHT

Steps:

• In a pot add the pork ribs along with salt and pepper and the bay leaves. Ad water up to 60% of the pot. Bring to a boil, then lower to a simmer and cover with a lid for one hour.
• Add in the potatoes and bring back up to a boil. Let cook for 10 minutes.
• While the potatoes are cooking quickly fry some grated onion and carrot in a pan with a bit of oil. Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in.
• In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and slowly pour in the egg mixture so it cooks immediately as it hits the soup.
• Turn off the heat and add in the chopped sorrel. Give everything a good stir and let sit for a few minutes before serving. Taste for salt and pepper and adjust as needed.

UKRAINIAN GREEN BORSHCH (ZELANY BORSHCH) SORREL SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the celery and onion, carrot, parsnip if using and sauté, stirring, until the onion is softened, about 7 minutes. Add the scallions and sauté for another 5 minutes.
• Add the stock to the soup pot and bring to a boil. Add the potatoes, then reduce the heat to medium low and simmer, partially covered, until the potatoes are tender, about 20 minutes.
• Bring the soup to a boil. Add the chopped sorrel (sorrel and spinach if using) and cook until wilted, 3 minutes if using fresh and 10 minutes or so if using frozen. Add dill and chopped parsley, salt and pepper to taste.
• Serve in soup bowls and garnish with chopped eggs if you wish and a dollop of sour cream or sweet cream and more chopped dill. Serves 4.
• Variation: When you add the potatoes don't dice them just cut them in half. When they are tender remove with a slotted spoon, and set them aside. Bring the soup to a boil Add the sorrel and cook till wilted. Remove from heat and add the salt and pepper.
• Working in batches, process the soup in a food processor until the sorrel and spinach are finely minced. Transfer the soup to a tureen and stir in 1/2 cup of heavy or whipping cream. Cool, then refrigerate for 2 hours.
• Dice the reserved potatoes and add them to the soup right before serving. Serve each soup portion garnished with 1 or 2 slices of egg and sour cream.