This is the time of the year when soups grace the kitchen table more often than grilled burgers and hot dogs. Unless of course, you’re a Russian, in which case you eat soups at least every other day. Year round. Summer and winter. Always.
I can’t think of anything negative to say about soups. I tried really hard. I can’t.
- They are an easy way to sneak in more vegetables for the picky eaters in your life.
- They make for a quick and easy meal provided you have already prepared bone broth.
- Which leads me to my next point…they are a wonderful source to get that gelatinous, nutrient-dense bone broth in your diet.
- They are convenient to reheat leftovers <— that’s a big one for those without a microwave (me!).
- There are a million different soup recipes in the blogosphere. From thick chowders to simple see-through-your-soup Shurpa. They are as versatile in texture, time prep and ingredients as they are in taste. There will always be something for everyone.
Today, I wanted to share our family favorite. This green borsch, also known as Sorrel Soup is a staple in our home and I alternate between this and my 30-minute Borsch on a weekly basis. The key to having nourishing soups regularly is having bone broth always on hand.
Because life is busy, I depend on my slow cooker to make bone broth using the perpetual bone broth method. Jennifer McGruther at Nourishing Kitchen does a good job explaining the benefits of bone broth and how to make perpetual broth.
Quick synopsis: after roasting the bones and carcass (and chicken feet!) of poultry to help release minerals, toss the goods (bones, carcass, vegetables, seasonings) in the slow cooker and set on low for 24 hours.
After that time, strain the cooked broth from the slow cooker leaving the bones and veggies and add more water for another 24 hours. I would sometimes add more veggies and extra chicken bones in for additional flavor and continue to slow cook, strain broth, add more water, etc.. until I have approximately 2 1/2 – 3 gallons of bone broth.
I squeeze.every.last.mineral out of those puppies and by puppies I mean bones. Healthy, pastured and grass fed beef marrow and knuckle bones or carcass from pastured, free-range poultry. Bonus points if your bones had ANY meat on them, you can pick that off and save them for this recipe to add more sustenance. Alternatively, you may use leftover meat from roast chicken.
Back to Green Borsch…
This is another one of those 40-minute meal deals and just as healthy as it’s sister soup.
It calls for sorrel (spinach can be used in a pinch) instead of cabbage and lots of green herbs. Think dill, parsley and green onions. Hence the title Green Borsch.
Sorrel has a tart, lemony flavor and is best used in culinary cooked rather than raw due to its high oxalic acid content. As with spinach, sorrel is packed with Vitamin C making this a great soup during the cooler months. One caveat with sorrel is that it’s not a common green in the grocery stores and sadly even the farmer’s markets aren’t fond of this culinary weed. Fortunately, they are super easy to grow in raised beds, community gardens, or even pots. Meanwhile, you can replace it with a more readily available spinach and add some lemon juice to add that tart flavor.
Garnished with sour cream and broken gluten-free crackers, this soup will warm your taste buds and nourish your body.
- 1 yellow onion, chopped
- 1 carrot, chopped or grated
- 3 quarts bone broth
- 5 gold potatoes, washed and chopped
- 1 cup cooked meat, leftover beef from bone broth or roast chicken work great (optional)
- 3 hard boiled eggs, chopped OR 3 raw eggs, whisked
- 3 cups sorrel, chopped OR 3 cups spinach, chopped + 1T lemon juice
- ½ cup fresh dill, chopped
- ¼ cup parsley, chopped
- ¼ cup green onions, chopped
- 1 cup yogurt
- Salt & pepper to taste*
- In a large stockpot, saute chopped onion in butter, lard or tallow until translucent. Add chopped carrots and continue to cook on medium heat for another 3 minutes until softened.
- Add bone broth and chopped potatoes, close pot and bring to boil. Reduce heat to medium-low for simmer for about 7 minutes or until potatoes are tender.
- Add meat, if using and eggs. If using raw eggs, whisk rapidly in the soup immediately after pouring them in the pot.
- Take off heat and add sorrel or spinach with lemon and remaining ingredients. Stir well.
- Check for salt.
- Garnish with sour cream.