Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Russia and Her Neighbors
  New Posts New Posts RSS Feed - Shchavelovly Borscht (Ukranian Green Borscht)
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Shchavelovly Borscht (Ukranian Green Borscht)

 Post Reply Post Reply
HistoricFoodie View Drop Down
Master Chef
Master Chef

Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4603
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Topic: Shchavelovly Borscht (Ukranian Green Borscht)
    Posted: 02 November 2015 at 20:43
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.

(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.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Sponsored Links

Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9055
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2015 at 06:41
It sounds good, and certainly looks like it would be worth a try. I don't recall seeing or hearing of sorrel anywhere around here, but I'll have to see if I can find out.

Thanks for posting, Brook!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.066 seconds.