Lyudmila Aksenova/Getty Images
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.
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.
Simmer until potatoes are tender, then add 4 cups of chopped sorrel and ¼ cup chopped fresh dill.
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.
Serve with a dollop of sour cream.