Shchavleviy Borsch Ukrainian Green Borsch

Ingredients

• For the Pork Broth:
• 1.5 pounds (680g) pork ribs, divided into individual ribs
• 1 small carrot (2 ounces; 60g)
• 1 small yellow onion, halved (4 ounces; 120g)
• 5 black peppercorns
• 2 bay leaves
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• For the Borsch:
• 12 new potatoes (14 ounces; 400g), halved
• 1 tablespoon (15ml) sunflower or other neutral oil
• 1 large spring onion (3 ounces; 85g), white and green parts separated and each thinly sliced
• 1 small carrot (2 ounces; 60g), thinly sliced crosswise into rounds
• 1 young green garlic stalk (1.5 ounces; 40g), root end trimmed and diced (see note)
• Beet greens from 1 large beet (2 ounces; 60g), washed well of any sand or grit, then roughly chopped (see note)
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 large eggs, well beaten
• 8 ounces (226g) sorrel (about 1 bunch), washed well of any sand or grit, stems trimmed and leaves roughly chopped
• 1 1/2 ounces (42g) dill (about 1 bunch), finely chopped
• To Serve:
• 4 hard boiled eggs, peeled and roughly chopped
• 1/2 cup (120 ml) crème fraîche
• Sourdough bread

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