Shchavelovly Borscht (Ukranian Green Borscht)

I needed to use up the last of the sorrel before the comping frost killed it. Green Borscht, a Ukranian and Russian specialty, seemed a perfect way to do so. By a happy coincidence, I had enough to make exactly four cups---the amount used in my recipe.

Sorrel, a broad-leaved green with a distinctly lemony flavor, is very popular in eastern Europe, but never seemed to catch on in the United States. In fact, I’ve never seen it in the markets, which is why I grow my own. It’s a perennial, so you only have to plant it once. But it can spread, so containing it is a good idea.

There are numerous versions of Green Borscht, reflecting variations used by each cook. My recipe is a compilation of several of them. While this recipe makes a lot of soup, it freezes readily.

SHCHAVELOVLY BORSCHT
(Ukranian Green Borscht)     

4 qts water or chicken stock     1 pound pork loin, diced
1 ½ tsp salt     2-3 med sweet potatoes, diced
1 med onion, diced small     2 tbls olive oil
2 large eggs, beaten     2 bay leaves
4 cups sorrel in fine chiffonade      Sour cream to serve

Bring the liquid and salt to boil. Add pork and simmer 39 minutes. Add the potatoes & bay leaves and simmer 15 minutes more or until potatoes are just tender.

While potatoes cook, heat the olive oil and cook the onions over medium heat until golden brown. Add to the soup pot.

Whisk the eggs into the soup.

When potatoes are cooked through, add the sorrel. Return to boil, lower heat, and simmer 3-5 minutes until sorrel is soft.

Serve hot with a dollop of sour cream.