May 17, 2012 by in Food & Fragrance, Soups
Tasting Spring : Green Borscht (Ukrainian Sorrel Soup)
Spring smells like the musky sweetness of wet soil, the green tartness of young maple leaves, the bitterness of apricot blossoms and the mineral sharpness of rain on my lips. But spring also has a likewise exhilarating taste—the delicate sweetness of sugar snap peas, the metallic pungency of ramps, the milky perfume of strawberries and the floral tartness of rhubarb. Tart and green is the dominant flavor of spring, and when I see the long blades of sorrel at the market stalls, I know that spring is here at last. I can’t wait to pop a leaf in my mouth and taste its mouth puckering, lemony acidity.
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