Summer Borscht

Prep Time:  20 minutes                           Cooking Time: 2-2½ hours
Number of Servings:  6

 Ingredients:

1 small smoked ham hock  (about 1 ½ pounds/700 g)
Bouquet Garni:  2-3 bay leaves;  1 teaspoon of black peppercorns;  2 stems of fresh dill
6-8 cups (1 ½ – 2 litres) cold water

1 small onion, small-dice

1 ½ cups (375 mL/350 g or ¾ pound) small-diced new potatoes, like Yukon
golds, or fingerlings – no Russets;  scrubbed, unpeeled
2-3 cups (500-750 mL) finely chopped fresh sorrel or beet greens

½ cup (125 mL) finely chopped green or spring onions
½ cup (125 mL) finely chopped fresh dill
¼ cup (60 mL) finely chopped fresh parsley

Kosher salt;   Freshly ground black pepper
Reserved cubed ham (cut from the ham hock)
Sour Cream – for a top-garnish, or to stir into soup before serving
Garnish of fresh dill

Method:

1.  In a large stock pot, or soup pot, cover ham hock with the cold water.
2.  Make the bouquet garni by putting the peppercorns, bay leaves, and the fresh dill in a mesh herb/spice ball (or wrap in a square of cheesecloth) and place in the pot.
3.  Bring to a gentle boil; reduce heat; simmer for 60-75 minutes.
4.  Add chopped onion to pot and continue to gently simmer for 20 minutes.
5.  Add diced potatoes and chopped sorrel (or beet greens) and continue to simmer for 30 minutes, or until the potatoes are tender.
6.  Remove the bouquet garni (discard) and the ham hock; set the ham aside to cool before cutting it into cubes
7.  Add chopped spring onions, fresh dill, and parsley to the soup. Heat through.
8.  Add salt and pepper to taste.
9.  Serve with a dollop of sour cream or crème fraiche.