Spring in Ukraine was a magical time – foods reappeared at the markets. Once or twice every spring, my host mom would make this wonderful soup called Zeleny Borscht (Green Borscht). I have no idea why it was called Zeleny Borscht because half of the ingredients for regular borscht aren’t even in the soup (ahem – beets!). Feeling nostalgic at the farmer’s market on Saturday, I bought the ingredients and tried my hand at some spring veggie soup!
1 Tbs butter
1 c diced carrots
1 c diced onion
a bunch of sorrel* chopped
32 oz. chicken or vegetable stock
3 or 4 diced scallions
chopped dill and parsley
2 hard-boiled eggs
dab of sour cream and salt and pepper to taste
Melt butter in a soup pot. Add carrots and onion and cook until softened but not browned. Add stock and bay leaf and boil for 10 minutes. Add sorrel (it will turn a khaki green), scallions, dill, parsley. Heat for 5 minutes more and viola! Soup!
To serve, add 1/2 a hard-boiled egg, sour cream, and salt/pepper to taste.
(Optional: 2 or 3 diced potatoes. Add with stock and bay leaf).
Serves 4. (3 PointsPlus per serving)
Also in picture are three boiled pierogies and a dab of sour cream. (5 PointsPlus).
*Author’s Note: Sorrel is a leafy green that is slightly bitter. It can be used in soups and salads.