Most people are familiar with borscht or have at least heard of it. However, unless you grew up in a Slovak region, you have probably never heard of green borscht.
Green borscht is entirely different from red borscht in just about every way. The only similarity is that they both use potato, carrot, and onion!
The great thing about this soup is that it is pretty quick to make and tastes fantastic. I have personally made three pots of it in the past month!
Just like many other Eastern European soups, you can modify this soup recipe to fit your taste. Since I love full soups, I usually double the number of vegetables. In this recipe, I doubled the amount of sorrel as well.
For the sorrel in this recipe, you can use fresh, frozen, or in the jar. I found it most convenient to buy it in a jar from our local Eastern European grocery store.
Here is my recipe with double the vegetables!
Serve it with a dollop of sour cream, some crusty bread, and enjoy!
Leave us a comment if you do try this recipe. I would love to hear from you.
500 grams pork, with a bone (can use ribs or roast)
4 potatoes- peeled and cut into 1" cubes
1 large onion- fine chop
3 carrots- shredded
140 grams Sorrel (can use fresh or frozen or in the jar)
4 eggs- boiled and peeled
2 1/2 liters of water
1 bay leaf
sunflower oil (can sub olive oil)
salt and pepper to taste
Place water, pork, and bay leaf in a dutch oven, cover, and boil for 1 hour. When boiling foam will appear on the top of the pot, carefully scoop this off and discard.
After an hour, remove the meat from the pot.
Set meat aside to cool.
Strain broth and return it to the pot, return a boil.
Put the prepared potatoes in the boiling broth. Boil for 15 min.
In a large frying pan, add 2 Tbs of oil over med-high heat(add more oil as needed).
Add the carrots and the onion to the hot frying pan. Saute about 5 minutes, until onions are soft.
Once soft, add carrots and onion to the pot.
Remove the cooled pork meat from the bone, chop into bite-size pieces, and add to the pot.
Remove the bay leaf and season with salt and pepper to taste.
Next, add the egg. You can either slice or chop the egg depending on your preference.
With the soup still gently boiling, add the sorrel, stir to combine and remove from heat. (If using fresh sorrel, rinse in running water to clean, then chop.)
Cover the pot to let it rest for 20 minutes to let the flavors blend.