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Traditional Ukrainian Green Borscht
A traditional Ukranian soup made with sorrel, vegetables, and eggs, offering a fresh and comforting taste of spring.
Prep:
10 minutes
|
Cook:
1 hour
6 servings
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Easy
Ingredients
10½ ounces veal
10½ ounces (about 8–10 cups loosely packed) Fresh sorrel leaves
4 medium sized potatoes
about ½ cup chopped Fresh dill
1 medium carrot
1 large onion
3 black peppercorns
2-3 bay leaves
12 ⅔ cups water
Salt and black pepper – to taste
For serving:
3 hard-boiled eggs (optional)
Sour cream or yogurt (optional)
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300 g veal
300 g fresh sorrel leaves
600–700 g potatoes
15–20 g fresh dill, chopped
60–80 g carrot
150–180 g onion
3 whole black peppercorns
2–3 bay leaves
3 L water
Salt and black pepper to taste
For serving:
3 hard-boiled eggs (optional)
Sour cream or yogurt (optional)
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Dietary Therapies
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Meal Type
Occasion
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Applicances
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Instructions
- Prepare the broth: Pour 12 ⅔ cups of water into a large pot. Add the veal, cut into small pieces, together with the bay leaves and black peppercorns. Bring to a boil, skim off any foam that forms on the surface, and simmer for about 40 minutes.
- Prepare the vegetables: Peel the carrot and onion, finely dice them, and add them to the broth. Cook for 10 minutes.Peel the potatoes, cut them into small cubes, and add them to the broth.Wash the 10½ ounces (about 8–10 cups loosely packed) of fresh sorrel leaves (remove the stems) and about ½ cup of fresh dill. Pat dry with paper towels and finely chop.
- Finish the soup: When the potatoes are almost tender, add the chopped sorrel and dill. Season with salt, black pepper, and your preferred herbs or seasonings to taste. Simmer for 2 minutes. Remove the soup from the heat and let it rest for at least 20 minutes before serving. Serve hot with half of a hard-boiled egg in each bowl and a spoonful of sour cream or yogurt, if desired.
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Nutritional Info
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Notes
Used with permission from
David Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhDDavid Janelidze, MD, PhD; Halyna Nezhgovorova, MD, PhD; Oleg Shvets, MD, PhD
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