Sorrel broth (Zelenyy borshch) from Mamushka: Recipes from Ukraine & Beyond (page 15) by Olia Hercules

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Moldovan lazy flatbreads (Frumentaty)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or vegetable stock for the recipe's duck stock component.

  • Rutikazooty on November 02, 2022

    Made this soup and the suggested Moldovan flatbread (made them twice--once for first meal and then, for leftover soup). It was wonderful. I used fresh beets and beet greens and sorrel too (of course). It takes some time to make and chop but it made plenty for two meals plus at least one more serving in refrigerator. It's a visual and sensory delight. I've never made a bread that is has cheese inside (the flatbread has feta cheese incorporated plus herbs) and I loved the result. My parents were survivors of the Holocaust from Poland--this wasn't exactly something I grew up with. But it's adjacent to the foodways of what I grew up eating. And I did start making sorrel soup after going to Poland and having soup there (although a vegetarian based broth with kasha/buckwheat groats used to enrich the soup). My husband's family traces to Ukraine just a couple generations back so that's one of the reasons I got this cookbook for him --and I'm the one having fun with it so far.

  • rmardel on June 24, 2022

    I followed the recipe as written with the exception that I did not add the potatoes. I did not find they were necessary and the soup was delicious, satisfying and quite filling without them. The resulting soup was simultaneously subtle and rich, light and filling, playing up the lushness of the duck with the lemony tartness of the fresh sorrel leaves. In fact I was impressed with the depth of flavor and the amount of collagen in the broth that was evident when I took the leftover broth out of the refrigerator for lunch the next day. Although the soup was very good both days, it was difficult to remove all the duck fat from the soup that first evening, and I would probably make the broth in advance in the future. A lot of flavor is produced for very little effort.

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