Green borscht (Sorrel Soup)

Cooking instructions

• 1.

  To prepare the broth, portion the pork ribs, cover them with water, and simmer on low heat for an hour, skimming off the foam regularly to maintain clarity. My preferred method is to boil the ribs briefly in a small amount of water for 3 minutes, rinse them under running water, then refill with 3 liters of fresh water and simmer for an hour. This guarantees a perfectly clear broth.

  
• 2.

  Cook the eggs in boiling water for 10-12 minutes.

• 3.

  Prepare the vegetables 10 minutes before the broth is done: peel the potatoes and onion, rinse the sorrel, and chop it finely.

• 4.

  Once the broth is ready, dice the potatoes into medium cubes and add them to the broth to cook.

  
• 5.

  Chop the onion into small cubes, sear it in a pan for 5 minutes until golden brown, and then add it to the broth.

  
• 6.

  Stir in the sorrel together with the onion and let it simmer for an additional 10 minutes.

  
• 7.

  Peel the eggs, finely grate them, and add them into the borscht.

  
• 8.

  Add salt to taste, cover the pot, and let the borscht sit for around 30 minutes to infuse its flavors.