Unlike its’ hearty cousin (red beet borsch ) with strong flavours that warm you up during cold winter days, this borsch is light and can be eaten hot or cold. It is known in all Eastern European cousins and sometimes also called Sorrel or Shchav Soup.
As with many other traditional recipes, there are endless variations of this borsch. I am going to share the version made in my family. I “eat with my eyes” first and 4 simple but colourful ingredients make this borsch very appetizing.
Green borsch is traditionally made from lemony sorrel. I am yet to find sorrel in Toronto so I made it with spinach and some vinegar to re-create that light tangy flavor of sorrel. You can substitute sorrel with any other leafy greens too (swiss chard, beet greens, etc).
TIP: Add your greens just before turning off the heat, or your borsch will be brown instead of bright emerald.
My dad liked this borsh garnished with roughly chopped hard-boiled egg; my mom preferred it in the manner of an egg drop soup where you gradually pour in beaten egg into the boiling liquid. I equally like both versions.
To serve – do it as Ukrainians do: with sour cream and chopped dill. I can’t think of anything that is served without either sour cream or dill or both
Ingredients (Serves 2):
- 1 large or 2 small carrots, cut any way you like (cubed, chopped, grated or sliced)
- 1 large or 2 small potatoes, cut in cubes
- 4 cups chicken stock or water
- 3 cups sorrel or spinach, thick stems removed
- 2-3 tsp vinegar
- S & P to taste
- 1 egg (either hard-boiled or beaten), sour cream, chopped dill
- Bring chicken stock or water to boil, add carrots and potatoes.
- Cook for 15 – 20 minutes or until tender, and season with salt and pepper to taste.
- Add your greens, vinegar and beaten egg (if using) and turn off the heat
- Garnish and serve hot or cold.