Botvinya (borscht with greens)
Description
A hearty first course. Preparing botvinya according to this recipe is easy and won't take much of your time. The main feature of this borscht is that we use not only beets but also their greens. Thanks to this, the borscht turns out very tasty, while the addition of sorrel and spices makes it aromatic as well. For the base, you can prepare broth from any meat—I personally prefer beef. As always, before serving, the borscht should be topped with sour cream and garnished with fresh herbs. The soup is ready to serve.
Instructions
- 1
Step 1
1. Cut the beet greens from the beet and chop them.
- 2
Step 2
2. Cut the beet into julienne strips.
- 3
Step 3
3. Cook a meat broth (I use beef for mine).
- 4
Step 4
4. Add the diced potatoes and beets, and cook for about 40 minutes. Alternatively, you can cook mashed potatoes beforehand and add them to the borscht instead of diced potatoes.
- 5
Step 5
5. Add the greens and cook until done.
- 6
Step 6
6. 10 minutes before the end of cooking, you can add a pinch of sorrel for acidity, bay leaf, and peppercorns.
- 7
Step 7
7. The borscht is ready. Let it steep — then serve with sour cream.