Borscht
WHAT YOU WILL NEED
From ingredients
9 products
SIMPLE PROCESS
Step by step recipe
The key to this soup is cooking the meat properly. Simmer pork until tender, about 20 minutes after boiling. Add sorrel and lettuce at the very end to preserve their color and flavor. Pour the eggs in a thin stream while stirring vigorously – they'll form beautiful ribbons. Fresh herbs and spices add brightness, and sour cream or mayo gives a creamy finish. Let the soup rest before serving to develop the flavors.
Cook the pork broth
Cut pork (900 g / 2 lb) into chunks, cover with water (4 L / 1 gal), bring to a boil, skim foam, add salt (17 g / 1 tbsp), and simmer for about 20 minutes until meat is tender.
Prep the greens
Wash sorrel (340 g / 12 oz) and lettuce (70 g / 2.5 oz) thoroughly, chop them coarsely. Wash green onions (90 g / 3 oz) and dill (70 g / 2.5 oz), then chop finely.
Add sorrel and lettuce to the broth
Add the chopped sorrel and lettuce to the boiling broth with meat. Cook for 2–3 minutes until the greens change color.
Add the eggs in ribbons
In a separate bowl, lightly beat 6 eggs (330 g / 12 oz). Slowly pour the eggs into the soup in a thin stream while stirring the soup vigorously in a circular motion – the eggs will form fluffy ribbons.
Add green onions, dill, and spices
Stir in the chopped green onions, dill, and spices (5 g / 1 tsp). Mix well, taste and add more salt if needed.
Let it rest and serve
Cover the pot, turn off the heat, and let the soup rest for 20–30 minutes. Ladle into bowls and top with sour cream or low-carb mayonnaise if desired.
CHEF'S TIP
Choose pork with bone or fat
Bone-in or fatty pork makes a richer broth. If using lean meat, add a tablespoon of oil.
Add sorrel at the end
Cook sorrel for only 2–3 minutes after boiling, or it will lose its color and become mushy.
Pour eggs slowly while stirring
Drizzle the beaten eggs in a thin stream, stirring the soup constantly, to create beautiful egg ribbons instead of lumps.
Let it rest before serving
After turning off the heat, let the soup sit covered for 20–30 minutes – this enhances the flavor.
SUBSTITUTIONS
Add your taste
- Pork → chicken or beef Substitute with chicken breast or beef bones – beef will need 20–30 minutes longer cooking time.
- Sorrel → spinach + lemon juice If sorrel is unavailable, use spinach and add lemon juice at the end for tanginess.
- Sour cream → Greek yogurt For a lighter topping, use Greek yogurt – it adds creaminess with less fat.
- Egg-free (vegan) Omit eggs and add tofu or chickpea flour for a thicker consistency – a vegan version.
HOW TO STORE
How to Store Green Borscht
Cool the soup completely, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a little water or broth if it thickens. Freeze without sour cream – thaw in the fridge and reheat. Eggs may lose texture when frozen, but the flavor stays intact.
GOOD TO KNOW