Green Borscht (Zelenyy Borshch)
Springtime brings lettuces and herbs – and a welcome liveliness to heartier dishes that sustain us through winter. This Ukrainian and Russian version of green borscht is a celebration of the early spring garden. Sorrel delivers a distinctive brightness and a squeeze of lemon adds extra zing. Some versions include chopped hard-boiled egg, while others drizzle egg into the soup similar to Stracciatella alla Romana.
Ingredients 16
1.35 kg whole chicken, quartered
1.9 l water
2 tbsp salt
3 tbsp chicken fat, rendered
1 yellow onion, cut into 1 cm (1⁄2 in) cubes
3 carrots, cut into 1 cm (1⁄2 in) rounds
3 spring onion, cut into 2.5 cm (1 in) lengths
4 yellow potatoes (yukon gold), peeled and cut into 2.5 cm (1 in) cubes
50 g white long-grain rice
85 g spinach, roughly chopped
55 g sorrel, roughly chopped
30 g dill, roughly chopped
80 g parsley, roughly chopped
1 lemon, juiced
To Garnish
6 hard-boiled eggs, peeled and chopped
240 ml sour cream
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Method 5
Place the and or stock in a large pot with the . Weigh down the chicken under a few small plates to keep it submerged and simmer gently over a medium heat until the chicken pieces are cooked through, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside and reserve the broth.
Wipe out the pot, then warm the or oil over a medium heat. Add the , and and cook slowly, stirring for 3–4 minutes until the vegetables are soft.
Add the reserved broth, the and and bring to a gentle simmer. Season with and freshly ground black pepper. When the potatoes are tender, add the chicken meat to warm through and add the , , and . Stir to wilt the greens.
Squeeze in the juice, adding as much tangy flavor as possible without it becoming sour, then check the seasoning. Garnish each serving with chopped and a dollop of .
