A simple green borscht made with cow parsnip leaves. A combination of other wild greens like sorrel and nettles can also be used. Some recipes also add a pinch of caraway. Serves 6
2large cloves garlicfinely chopped or grated on a microplane
2tablespoonsbutter
6-8ozor Roughly 3-4 cups chopped cow parsnip leaves and stems, preferably more stems than leavesor a combination of wild leafy greens like nettles and sorrel.
5cupsmeat or vegetable stocksuch as chicken
½cupsour cream
¼cupheavy cream
4tablespoonsall purpose flour
1tablespoonchopped fresh dill
2tablespoonschopped Italian parsley
¼cupsauerkraut juiceor to taste, or lemon juice to taste in a pinch
Kosher saltto taste
Serving
Fresh chopped dill
Chopped hard-boiled egg
Extra sour creamoptional
Instructions
Sweat the carrot, onion, celery, potato, garlic and celery root if using in a 3 quart or similar-sized pot for 5-10 minutes or until softened. Add the meat or vegetable stock, bring the mixture to a simmer and cook until the vegetables are tender.
Add the greens and cook until soft, about 5 minutes.
Meanwhile, in a separate bowl, mix the cream, sour cream and flour until homogenous and smooth. Spoon in a couple tablespoons of warm broth from the pot, stir to combine and loosen the cream mixture, then pour it into the pot and stir.
Add the dill and parsley. Bring the pot back to a simmer and cook until slightly thickened, double check the seasoning for salt and adjust until it tastes good to you. Serve each bowl garnished with chopped fresh dill and sliced or chopped hard-boiled egg. I usually add extra sour cream at the table too.