Ukrainian soup called summer borscht, made with sorrel, is featured this week on D is for Dinner on CBC Radio's All in a Day.
The recipe comes from Angie Reshitnyk, one of the volunteers for the inaugural Capital Ukrainian Festival, which starts Friday.
While it's not being served at the festival, this week's recipe celebrates Ukrainian culture.
Sorrel borscht recipe
Sorrel is a plant with tender sour leaves used in soups, salads and sauces. It grows wild in Ukraine, but in Canada it is cultivated in gardens. Some replace sorrel with spinach and lemon, or Asian spinach one can find at Asian grocers.
- 1 small onion.
- 1 tbsp. butter.
- 6 cups soup stock.
- 1 medium potato, diced.
- 1 cup chopped vegetables (carrots, celery).
- 3 cups or more chopped sorrel.
- Salt and pepper.
- ¼ cup chopped dill.
- 3 hard-boiled eggs.
- Cook the onion in the butter until wilted.
- Add the vegetables and lightly sauté for 2-3 minutes.
- Add the soup stock and cook until vegetables are very tender.
- Using a hand blender, blend the vegetables in the pot, or you can strain and press vegetables through a sieve.
- Toss in the sorrel and continue cooking for a few minutes.
- Season to taste. You may add a little lemon juice if you want a more tart taste.
- Add the dill.
- When ready to serve, place halves of the hard-boiled egg, yolk-side up, in the bottom of the bowl and fill with borscht.
- Serve with croutons or fresh rye bread and garlic.