Name: Shchavleviy Borsch (Ukrainian Green Borsch)
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1.5 pounds (680g) pork ribs, divided into individual ribs; 1 small carrot (2 ounces; 60g); 1 small yellow onion, halved (4 ounces; 120g); 5 black peppercorns; 2 bay leaves; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 12 new potatoes (14 ounces; 400g), halved; 1 tablespoon (15ml) sunflower or other neutral oil; 1 large spring onion (3 ounces; 85g), white and green parts separated and each thinly sliced; 1 small carrot (2 ounces; 60g), thinly sliced crosswise into rounds; 1 young green garlic stalk (1.5 ounces; 40g), root end trimmed and diced (see note); Beet greens from 1 large beet (2 ounces; 60g), washed well of any sand or grit, then roughly chopped (see note); 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 large eggs, well beaten; 8 ounces (226g) sorrel (about 1 bunch), washed well of any sand or grit, stems trimmed and leaves roughly chopped; 1 1/2 ounces (42g) dill (about 1 bunch), finely chopped; 4 hard boiled eggs , peeled and roughly chopped; 1/2 cup (120 ml) crème fraîche; Sourdough bread

Shchavleviy Borsch (Ukrainian Green Borsch)

Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.

3 hr 20 min total 10 min prep 2 hr 10 min cook 6 724 cal

Instructions

Tap a step to mark it done

1 For the Pork Broth: In a 6-quart enameled Dutch oven, add the pork ribs, carrot, onion, peppercorns, bay leaves, and salt. Cover with no more than 2 quarts (8 cups) water and bring to boil over medium-high heat. Lower heat to maintain a gentle simmer and cook, uncovered, until ribs are fork-tender, about 1 1/2 hours. Skim off any impurities that rise to the surface. Discard the carrot and onion.
2 For the Borsch: Add potatoes to the pork broth. If there isn’t enough broth to just cover the solids, add enough water just to cover and return to a simmer. Cook until the potatoes are tender, about 20 minutes. Meanwhile, in an 8-inch skillet, heat oil over medium heat, add the sliced white part of spring onion along with the sliced carrots and cook, stirring, until softened and just lightly browned, about 10 minutes.
3 When the potatoes are tender, add the sautéed onions and carrots, the sliced green parts of the green onion, green garlic, beet greens, and salt. Simmer until vegetables are soft, about 10 minutes, adjusting the amount of water as needed (see note).
4 Slowly pour the beaten eggs into the pot in a thin steam, making sure to drizzle them all around as you pour, then gently stir; egg drop soup–like curds should form.
5 Add sorrel and dill to the pot and cook until the sorrel is fully wilted, about 5 minutes. Remove from heat and let borsch rest uncovered until room temperature before serving, about 1 hour. Ladle the cooled borsch into bowls and top with chopped boiled eggs and dollops of crème fraîche. Serve with sourdough bread .