Sorrel soup is a very common food in Eastern European cuisine. Another name for this soup is “green borscht,” but I’ll stick with the name “sorrel soup,” because in Latvian “skābeņu zupa” means literally “sorrel soup.”
Personally, I dislike throwing out anything that a human body can digest, which is why I regularly make various foods from ingredients that other people tend to deposit inside the trash container. Not only animal muscles, but also their bone marrow, cartilage, skin, fat, blood, and organs are edible, and can be turned into extremely tasty dishes. Today I will share my favorite recipe with animal bones as one of the main ingredients.