Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.
Simmering the pork ribs for 1 1/2 hours results in a flavorful broth and tender meat that falls off the bone.
Much of my childhood was spent with my grandparents in Mariupol, a port city located on the coast of the Azov Sea at the mouth of Ukraine's Kalmius River. My grandfather would frequently fish on the river, where wild sorrel grows abundantly along the banks. He would gather large bunches of the tart leafy green to bring home to my grandmother, who used it to make green borsch, or, as it’s known in Ukrainian, shchaveloviy borsch.
There are four main building blocks to making a great green borsch. The first is simmering the pork bones to extract as much flavor as possible for the broth, which serves as the base for the borsch. The second is zasmazhka, a Ukrainian technique similar to sofrito where the alliums and carrots are sautéed until lightly browned to bring an element of sweetness to the soup.
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