Borscht from hogweed
Description
A hearty first course dish. Borshchvik is a perennial herbaceous plant of the umbelliferous family with serrated leaves. In ancient times, "borshch" referred to a soup made from borshchvik, specifically a borshchvik broth prepared with beet kvass. The plant itself was also called "borshch" in those times, as the word denoted something serrated. Only since the 18th century has "borshch" come to mean a soup with beets, and over time borshchvik ceased to be used in cooking. To prepare borshch from borshchvik, very young leaves or just the stalks are used, which gives the soup an attractive color. This borshch is cooked similarly to nettle soup. Borshchvik is also used in okroshka, botvinya, summer green soups, rassolnik, and salads. Preparation: Boil the potatoes, cool, and peel. Cut into medium-sized cubes. Finely chop the green onions. Fill a pot with water, add salt, and boil the borshchvik. Remove the borshchvik from the pot and dry it on paper towels, then finely chop. Cut the beets into cubes, place in a large pot, add vinegar, and sauté. Add water, salt, sugar, and borshchvik, then bring to a boil. Let the soup cool, then add the potatoes and chopped onions. Sprinkle the borshch with chopped dill and serve with sour cream. Instead of beet broth, you can use meat or vegetable broth. Ladle into bowls and serve.