Sorrel Borscht

Description

Perfect for lunch. This borscht differs from the usual red one—it's less fatty and easier for the body to digest. The green borscht will satisfy your hunger and refresh you, leaving a pleasant feeling of fullness and a light tangy aftertaste. Serve it with croutons, sour cream, or a boiled egg. Serve the soup hot.

Instructions

1. 1

   Step 1

   Pour water into a pot and place it on the stove. Peel the carrots, onion, and potatoes. Rinse the herbs and sorrel.

2. 2

   Step 2

   Cut the potatoes into small pieces, grate the carrots on a coarse grater, dice the onion, and chop the sorrel, green onions, and dill. In a separate bowl, beat the eggs.

3. 3

   Step 3

   Place the potatoes into the boiling pot and pour in the beaten eggs.

4. 4

   Step 4

   Heat a skillet with vegetable oil and first sauté the onion, then add the carrots.

5. 5

   Step 5

   Transfer the ready sauté to a saucepan, add the prepared herbs and sorrel, and season with salt and pepper to taste.

6. 6

   Step 6

   Boil for 5-7 minutes, then cover the soup with a lid and remove from heat. Let it stand for 10 minutes. Serve the soup warm or hot.