Ukrainian green borscht
Description
A hearty first course dish. This recipe is a version of a vegan borscht without beets and meat. The cooking process is no different from the regular version made with meat broth. Ukrainian green borscht is cooked with pork, beef, and chicken. Serve the soup hot.
Instructions
- 1
Step 1
1. Prepare the vegetables. Peel and wash the carrots and potatoes. Cut the potatoes into medium slices, and dice the carrots and onion into small cubes. Pour vegetable oil into a pot and sauté the onion and carrots. Then add water, and after it comes to a boil, add the potatoes to the broth. Cook over medium heat, skimming off the foam.
- 2
Step 2
2. While the vegetables are cooking, prepare the sorrel. Remove wilted leaves, cut off tough stems, and wash the greens. Finely chop the sorrel. Boil the eggs hard.
- 3
Step 3
3. Once the potatoes are cooked, add the bay leaf, season the soup with salt and pepper. Then add the sorrel and continue boiling. It's important not to overcook the sorrel; it cooks quickly, about 5–7 minutes. As soon as the leaves change color, remove the soup from the heat.
- 4
Step 4
4. At the very end of cooking the borscht, add chopped hard-boiled eggs to the soup. Serve green borscht with sour cream and fresh herbs, such as dill.