Sorrel Borscht

Description

Perfect for lunch. Use fresh sorrel, or in off-season, you can use dried sorrel or substitute it with nettle or spinach. Green borscht is easier and quicker to prepare than the traditional version. It should be served hot, optionally with sour cream and boiled egg. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Peel and finely dice the onion, grate the carrot on a coarse grater, peel the potatoes and cut them into large pieces.

2. 2

   Step 2

   Wash the sorrel and cut into large pieces, chop the greens. Boil the eggs hard.

3. 3

   Step 3

   Place the butter in a saucepan and melt it, then add the onion and carrot and sauté for a few minutes.

4. 4

   Step 4

   Pour in the broth (chicken or vegetable), bring it to a boil, then add the potatoes.

5. 5

   Step 5

   Boil it until tender and add bay leaf, salt, pepper. Add sorrel and cook for 1-2 minutes.

6. 6

   Step 6

   At the very end, add chopped herbs and boiled eggs cut into cubes.

7. 7

   Step 7

   Serve the borscht hot with sour cream.