1-Getting Started with Your Ingredients: Diving into Shchavel Borscht Sorrel Soup is a fun way to bring Ukrainian flavors to your table, and it all begins with prepping your ingredients just right. First, rinse the 4 pork ribs under cold water and give them a quick boil to remove any impurities, then rinse again for a clear broth. This step is crucial because it sets the base for the soup’s light and sour personality without adding extra steps like sautéing.

2-Getting Started with Your Ingredients: Once that’s done, measure out 10 cups of water and dice your 4-5 medium gold potatoes while grating the large carrot. Don’t forget to rinse and chop the 2 cups of fresh sorrel, as this keeps its vibrant taste intact. With about 5 minutes of prep, you’re all set to create a dish that’s not only simple but also packed with nutrients from these fresh picks.

3-Cooking the Soup Step by Step: Now, let’s get to the main event. Start by placing the 4 cleaned pork ribs into a large pot with the 10 cups of water, then bring it to a simmer over medium heat. Let this cook for about an hour to build that flavorful broth, stirring occasionally to ensure everything melds well. This method highlights the soup’s traditional roots, keeping the focus on the sorrel’s natural sourness by avoiding any sautéing of onions or carrots.

4-Add the diced 4-5 medium gold potatoes and the grated 1 large carrot to the pot, letting them simmer for another 20 minutes until tender.

5-Stir in the 2 cups of rinsed and chopped fresh sorrel, along with the 2 tablespoons of unsalted butter, to enrich the flavor without overpowering the tang.

6-Incorporate the 2 grated boiled eggs and 2 teaspoons of kosher salt, adjusting to taste, and cook for an additional 5-10 minutes to blend the textures and nutrients.

7-Remove from heat once everything is well combined, and let it rest for a moment before serving hot with optional sides like sour cream or a garlic clove.