French sorrel is one of the earliest greens of the season, the tart soft leaves pushing out of the earth, ready to nourish our bodies at the beginning of spring. The fresh new leaves are best in salads, they provide a delicious tart lemony flavour to a green salad, but the larger leaves that can be harvested all season, can be used in this green borscht soup recipe that packs a fantastic nutritional punch for the beginning of spring.
What you will need for French Sorrel Green Borscht:
- 1.5 – 2 Cups French Sorrel Leaves (adjust according to personal taste)
- 2 Tbs Cedar Oil or other vegetable oil
- 3 Potatoes, peeled
- 3 Carrots, peeled
- 1 – 2 Parsnips
- 3 Celery Stalks
- Handful of Parsley (stems and leaves)
- X1 Onion
- 2 Tbs chopped Dill
- Juice of Half a Lemon
- 6 Cups water (or more for more liquid)
- Salt (to taste)
- 2-3 Eggs (optional)
- Sour cream (for serving)
Instructions:
- Chop up your onions, potatoes, carrots and parsnips
- Add vegetable oil to a soup pot on medium heat and lightly cook the onions until they start to become translucent
- Add the carrots, potatoes and parsnips (add water if there is not enough liquid in the pot to stop the vegetables from sticking) and cook them for a few minutes until they begin to soften.
- Add the celery and the parsley and cover with the six cups of water
- In a separate pot, put your eggs on to boil
- Cook the soup on medium heat until it begins to simmer and then season with salt. Continue to lightly simmer until the potatoes are cooked but not completely soft.
- At this point, if you prefer a more liquid soup with less chunks, you can remove the celery and parsley, if you like it in your soup, you can leave it in.
- Add your french sorrel and lemon juice to the soup while it is still hot
- Peel your boiled eggs and cut them in halves or dice them up (omit if you prefer it without eggs)
- Serve your soup topped with diced eggs, chopped dill and a spoonful of sour cream
- Bon Appetit!
