For those who have never tasted most of the greens on the picture, it probably looks bizarre. A few of my followers commented the same: “It’s a flowerbed!” The truth is, all flavors here are balanced, all herbs work together. It’s fun to taste one of each and recognize a special note that belongs to a plant, and then let your salad fork work and create a perfect load for a full of spring bite.
Long time ago, I was sure green borsch is unique for Ukrainian cuisine. In reality, a similar dish exists in many cuisines all over the world. For regions with four-season climates, a soup with local greens is a must. Like for red, there are many variations of green borsch in Ukraine. This recipe is one of my variations with a strong ox tail stock. Use any stock of your choice, or even water. Adjust the toppings to you taste and diet. Sorrel and other greens are the main hero in this soup, they create the flavor and pack it with spring goodness!