Zelenyi Borscht (Ukrainian Sorrel Soup with Pork Ribs) 🌿

Método

1. 1

   Cover ribs with cold water, bring to a bare simmer and skim for 10 minutes — you want a clear broth, not a grey one. Add bay and peppercorns and cook 40 minutes until the meat pulls off the bone; shred and return it.

2. 2

   While the broth works, sweat onion and carrot in sunflower oil over low heat 8 minutes until sweet and soft — this sofrito-style base carries the sour green notes.

3. 3

   Add potatoes to the broth, cook 10 minutes, then pour in the carrot-onion pan. Taste; season with salt.

4. 4

   Chop the sorrel and spinach roughly and stir in — greens go in last and barely need to boil, or the sourness flattens. Simmer 3 minutes only.

5. 5

   Meanwhile, boil the eggs 6 minutes for jammy yolks. Ladle the soup, drop half an egg into each bowl, finish with a spoon of sour cream, minced garlic stirred into it, and a blizzard of dill.