Green Borsch

Ingredients

• 1lb pork (more if you have a bone in the meat, ribs are best)

• 1 gal water

• 1 small bunch green onions

• 3 potatoes

• 2 carrots

• 4 cups sorrel

• 1 small sprig fresh dill

• 10 boiled eggs

• bay leaf: 1-2

• Salt to taste

• Sour Cream: 1 teaspoon per serving (must have!)

Instructions

Use preferably 1 1/2 gallon pot when preparing borsch. Place the meat into the pot and cover with water (approximately 1/2 gal.). Bring water to a boil, wait 5 mins and then pour it off (it should have some unappetizing white/grey protein deposits in it that you want to throw away).

If you notice a lot of white/grey deposits on the meat, take it out of the pot and rinse it under cold water. Place meat back in the pot, add bay leaf. Salt the water generously and continue boiling.

Boil until the meat is almost ready to serve, approx. 2h for pork (add salt to your taste). In the process add water so that the whole volume is constant at about 1/2 of the pot’s volume.

While the meat is boiling peel potatoes and carrots and slice them into small bite-sized chunks. Set aside in a pot of water so they do not spoil before adding to the soup.

Separately boil 10 (or more) eggs for 10 mins. Each egg will be served in one bowl of borsch.

When the meat is 30 mins away from done, add diced potatoes and carrots to the mix. Let them cook until done (approx. 20 mins). Meanwhile, wash sorrel, green onions and dill. Slice up sorrel into strips. Wash and slice up green onion into small pieces.

After meat and vegetables are done cooking, add more water if necessary, salt to taste and add all the green herbs. Bring borsch to a boil and turn off the heat.

To serve: peel and dice a hardboiled egg into a bowl. Add one teaspoon of sour cream and pour in borsch. Make sure to mix well the sour cream with borsch.

Note: the amounts of ingredients are not fixed. Feel free to experiment with the ratios to fit your own taste.