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Green borscht with sorrel
Soups

Green borscht with sorrel

45 min4 serv.20 февр. 2026 г.

Description

A hearty first course. In spring, dishes made with sorrel frequently appear on my table. My aunt loves to cook this kind of borscht (and it truly is borscht, since it contains tomato). An aromatic, vitamin-rich, and very tasty soup. It's very easy to prepare. And if you make the vegetarian version, it's even quicker. Here's how. The soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    Peel the potatoes and cut them into small cubes or strips.

  2. 2

    Step 2

    Step 2

    Pour 2 liters of water into a pot and start boiling the potatoes. You can cook borscht in meat broth.

  3. 3

    Step 3

    Step 3

    Peel the onion and carrot. Finely chop the onion, and cut the carrot into thin strips or grate on a coarse grater. Fry in vegetable oil for 3-4 minutes.

  4. 4

    Step 4

    Step 4

    Add the flour to the onion and carrots, mix and sauté for just about a minute and a half.

  5. 5

    Step 5

    Step 5

    Add tomato paste and mix. Fry for a minute, add a couple of spoons of water and mix again, simmer for another minute.

  6. 6

    Step 6

    Step 6

    Thoroughly wash the sorrel and finely chop it.

  7. 7

    Step 7

    Step 7

    Wash and chop the herbs.

  8. 8

    Step 8

    Step 8

    Peel the boiled eggs and cut them into cubes. Alternatively, you can place halved eggs on the plate with borscht when serving.

  9. 9

    Step 9

    Step 9

    The potatoes are already cooked. Add the sautéed vegetables with tomato, sorrel, and herbs to the pot. Season with salt and add pepper. Cook for about 5-6 minutes.

  10. 10

    Step 10

    Step 10

    Taste the borscht and add salt if needed. Add the chopped eggs, remove the borscht from heat, and let it steep for about 10-15 minutes.