Ukrainian Borscht with Sorrel and Wild Garlic
This Ukrainian Borscht with Sorrel and Wild Garlic is so full of nutrients, you can just feel the vitamins nourishing your body as you eat each delicious spoonful.
Servings: 6
Ingredients
- 2 lb pork and/or chicken broth bones
- 5 potatoes peeled and cubed
- 1 tbsp pork lard (sub with frying oil)
- 1 carrot shredded
- 1 yellow onion finely chopped
- 1/2 cup tomato passata
- 2 cups fresh sorrel chopped
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup wild garlic chopped (sub with 3 garlic cloves, minced)
- 1 bay leaf and few pepper corns
- 2 tbsp salt
- 1 tsp freshly ground black pepper
- 4-6 hard boiled eggs
- sour cream for garnish
Instructions
- Place soup bones in the large soup pot and cover completely with water. Bring to a boil and skim off any foam. Season with salt and pepper and reduce the heat to the lowest setting. Cook partially covered for 2 hours.
- Add the potatoes and turn the heat to medium high. Heat the skillet on medium high with pork lard or oil. Add carrots and onion and cook until soft and translucent. Then add tomato passata and sauté for 5-7 minutes. Add sautéd vegetables to the soup and cook for 20 minutes.
- Add sorrel, dill, parsley and garlic. Cook for 2 more minutes.
- Serve with halved egg, sour cream and delicious sour dough loaf.
Notes
Sorrel is tricky to find here in Canada and only comes in the spring. Try looking at farmers markets, asian stores or Whole Foods supermarket. If you end up finding none, don't sweat it, you can still make this delicious borscht recipe with baby spinach and lemon juice. Use about half of lemon juice for soup of this size.