There is more than one recipe for borscht on this website, if you are looking for some other recipe, try here: all borscht recipes.
Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those :).
I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.
I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).
Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.
- 1 lb pork chops (or other part, bone-in)
- 1-2 cups of sorrel (if you can find it)
- 1 carrot
- 1 parsley root or parsnip
- 1 onion
- 2 potatoes
- 1/2 cup of rice
- Fresh dill
- 3-4 bay leaves
- 4-6 whole black pepper corns
- 2 table spoons of vegetable oil
- Salt to taste
For each serving:
- A table spoon of sour cream
- 1/2 of hard boiled egg
How to prepare, step-by-step:
Prepare ingredients: eggs can be hard boiled in advance, or right before each serving, you will need ½ of egg for each bowl of soup, as I mentioned before already, if you have more sorrel – use it, big bunch or even two will do this soup only good:
So, start from cooking pork broth: for that rinse pork meat, put it to the big cooking pot and add about 2.5-3 quarts of water. Put cooking pot on moderate low heat and cook until meat is soft. Remember to reduce heat to not let broth boil to hard, also remove any foam which will appear from time to time on the top with a skimmer:
When meat is ready, take it from the pot, remove bones (you will not need them anymore) and slice meat into portion pieces:
And put meat back to the cooking pot:
Add bay leaves and black pepper corns:
Skin and slice carrots and parsley root, add them to the pot:
While roots are cooking, peel and chop onion, warm up a skillet with 1-2 table spoons of vegetable oil (I take sunflower usually) and fry onions until soft and lightly brown in color, then turn heat under skillet off:
While onions are being fried, peel and dice potatoes, add them to the lightly simmering cooking pot with soup:
Rinse rice with cold water (you may need to do it several times, until water comes clean), and add rice to the pot:
Then add fried onions and let soup cook up until potatoes are almost ready (soft then you pierce them with a knife):
Then add chopped fresh dill:
And chopped sorrel (if you want to make sorrel taste less sour, you can fry it with a bit of vegetable oil right before adding to the soup; I had so less sorrel that it wasn’t necessary for me):
Season with salt to taste (I used about 1 table spoon of salt):
And let soup simmer for 2-3 mins more, then turn the heat off – soup is ready:
Chop a half of hard boiled egg in to each soup bowl right before serving:
Then pour soup in and add a table spoon of original sour cream and serve: