Green Borsch with Oxtail

I was sure green borsch was unique for Ukrainian cuisine. In reality, a similar dish exists in many cuisines worldwide. A spring soup with local greens is a must for regions with four-season climates. Similar to red borsch, there are many variations of green borsch in Ukraine. We made it with a combination of sorrel and young nettle in our family. The recipe below is one of my variations with an oxtail stock. If an oxtail is not available, use a stock of your choice or water. Adjust the toppings (sour cream/yogurt, dropped/boiled eggs) to your taste and diet. Sorrel and other greens are the main heroes in this soup. They create the flavor and pack it with spring goodness!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cover oxtail segments (usually, it is 1 tail per package) with 1 gallon of cold water, bring to boiling over high heat, reduce to low, cook for 2 hours. Strain the stock. Reserve the segments with meat. Refrigerate or freeze them separately until ready to use.

Step 2

Wash ingredients. Fill a pot with cold ox tail stock.

Step 3

Peel and slice parsley root. Cut young potatoes in half. Place them into stock and bring to boiling. Reduce the heat to a minimum and cook for 15 minutes, uncovered.

Step 4

Meanwhile, chop the greens. First, finely chop sorrel stems.

Step 5

Roll sorrel leaves and cut them using the chiffonade technique.

Step 6

Chop parsley and chives.

Step 7

Mix all the greens and reserve chives flowers.

Step 8

When potatoes and parsley root are ready, add greens and oxtail segments, and turn heat to high. Crack raw eggs in a bowl. When your soup starts boiling, drop raw eggs and mix — they will turn into yellow and white threads. Turn off the heat and serve piping hot. Garnish each portion with an oxtail segment and chives flowers.

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