Green Borscht

Green borscht is the green counterpart to the popular Ukrainian beetroot
borscht. It uses fresh tangy sorrel instead of the earthy beetroot for a popular
summertime version of the classic soup.

Servings: 8 people

Author:

Prep Time
5 minutes

Cook Time
1 hour, 45 minutes

Total Time
1 hour, 50 minutes

Course:

Cuisine:

Eastern European Ukrainian

Keywords:

Borscht Soup Recipes Green Borscht Sorrel Soup

Instructions

1 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.
2 Add in the potatoes and bring back up to a boil. Let cook for 10 minutes.
3 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.
4 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.
5 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.

Green Borscht

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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