Ukrainian Green Borscht (Sorrel Soup) | Iowa PBS

Ingredients

• 4 - 5 lbs. chuck roast
• 4 - 5 quarts of cold water, enough to cover the roast completely
• 6 - 8 cups fresh sorrel, washed and chopped
• 6 - 8 cups fresh spinach, washed and chopped
• 2 medium leeks, chopped and washed
• 2 - 3 scallions, chopped
• 4 - 6 large potatoes, peeled and chopped into large pieces
• 16 ounce bag frozen petite peas
• salt and pepper to taste