Pork, sorrel, potatoes and root vegetables – simple and clean this classic green borscht is easy to make but very delicious.
Wash bone-in pork under cold running water and place into a pot. Add water, cover with a lid and quickly bring to a boil. Remove any foam that might appear on the surface. Then turn the heat down to low so it barely simmers and let the broth boil for 1 1/2 hours. Add salt 30 minutes before the broth is done. Take pork out of the broth, separate meat from the bones and cut the meat into bite-sized pieces. Strain the broth to get rid of various unwanted bits.
Cut onions and carrots into thin strips and fry them on a skillet with oil until vegetables become golden in color.
Bring the broth back to a boil. Add cubed potatoes and pre-cut meat. Cook for 10 minutes and add fried root vegetables. Boil for another 5 minutes. Cut sorrel into thin strips and add to your broth. Then add chopped green onion, bay leaves, peppercorns and salt to taste.
Wash eggs under running water and boil for 10 minutes. As soon as eggs are done, transfer them into ice cold water for easy peel. Wait for them to cool down, peel the eggs and cut into halves.
When serving the borscht, add a dollop of sour cream into every bowl, place half of the egg yolk side up and sprikle with chopped parsley.
You will need:
For broth:
- Water – 10 cups
- Bone-in pork – 20 oz
- Salt – 1 1/2 teaspoon
For borscht:
- 5-6 medium potatoes
- Sorrel – 12 oz
- 1 medium carrot
- 1 yellow onion
- Vegetable oil – 1 tablespoon
- Chopped green onion – 2 tablespoons
- 2 bay leaves
- 5 peppercorns
- Salt – to taste
To serve:
- Sour cream
- 2 eggs
- Chopped parsley
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