green borscht
Sorrel soup is a cousin of the classic beetroot borscht. This tangy soup is typically served in the spring time when sorrel and other fresh herbs are in season. The sour zing from the sorrel and lemon juice balances and brightens the rich broth, giving this soup layers of flavor!
What does sorrel taste like?
Sorrel has a distinct lemon-like tart taste to it which makes it a flavorful add on to soups and salads! The tart taste is caused by oxalic acid which prevents and fights against cancer. Sorrel also contains high amounts of potassium, calcium, and iron.
How to make green borscht?
To make the soup start by chopping the ribs into pieces by cutting between each bone and place them in a large Dutch oven. Add bay leaf, onion and carrot. Salt lightly. Fill the pot with water and bring to boil. Lower the heat to medium and simmer for 2-2 1/2 hours occasionally stirring and skimming fat. Add more water if needed, there should be about 8 cups of broth once done. Remove the ribs and set them aside. Strain the broth into a large bowl and discard the solids. Wipe the Dutch oven clean and pour the broth back in. Bring to boil and put the potatoes in. Cover and cook over medium heat for 10 minutes. Meanwhile boil the eggs for 8 minutes. To make peeling easier salt the water generously and mix in 1/4 cup of baking soda. Once done place the eggs in an ice bath. Remove the meat from the bones and shred it. Discard the bones. Add the meat, sorrel, cilantro, spinach, parsley, dill, and green onions in the broth. Simmer for 10 minutes, then stir in lemon juice. Season to taste with salt and pepper. Peel and chop the eggs. Stir them in the soup and turn off the heat. Serve with smetana and fresh dill.