Sorrel
Creative Commons photo by seaspicegirls is licensed under CC BY 2.0
AuthorBonnie Frumkin Morales

Even in the U.S., heading out to the vegetable garden is part of a Russian’s DNA; in her cookbook, Kachka, A Return to Russian Cooking, Portland-based Bonnie Frumkin Morales recalls her childhood, going out to farms in the suburbs of Chicago to pick vegetables for pickling. This recipe features sorrel for a bright, green twist on borscht.

How to Make It

1

Saute a pound of cubed skinless/boneless chicken thighs in a large pot with 2 tablespoons of oil, then add 4 medium-sized peeled/diced potatoes, one diced onion, and two quarts of chicken stock.

2

Simmer until potatoes are tender, then add 4 cups of chopped sorrel and ¼ cup chopped fresh dill.

3

Temper two beaten eggs with a spoonful of hot soup before stirring the eggs into the soup, then remove from heat and adjust seasoning to taste.

4

Serve with a dollop of sour cream.

Ingredients

 1 lb skinless/boneless chicken thighs, cubed
 2 tbsp oil
 4 medium-sized potatoes, peeled and diced
 1 onion, diced
 2 qts chicken stock
 4 cups sorrel, chopped
 ¼ cup fresh dill, chopped
 2 eggs
 sour cream for garnish

Directions

1

Saute a pound of cubed skinless/boneless chicken thighs in a large pot with 2 tablespoons of oil, then add 4 medium-sized peeled/diced potatoes, one diced onion, and two quarts of chicken stock.

2

Simmer until potatoes are tender, then add 4 cups of chopped sorrel and ¼ cup chopped fresh dill.

3

Temper two beaten eggs with a spoonful of hot soup before stirring the eggs into the soup, then remove from heat and adjust seasoning to taste.

4

Serve with a dollop of sour cream.

Green Borscht