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Sorrel borscht
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Sorrel borscht

60 min4 serv.20 февр. 2026 г.

Description

A hearty first course. It is commonly believed that borscht should be red and contain beets. I suggest making sorrel borscht instead! The recipe for sorrel borscht is very simple—just follow this recipe and you'll end up with a new and delicious dish for lunch. Sorrel borscht rightfully holds one of the honored spots in the ranking of healthy dishes. But don't overdo it—don't prepare it too often; everything should be in moderation ;) Serve in bowls and enjoy.

Instructions

  1. 1

    Step 1

    Step 1

    Cover the meat with water and start boiling the broth. If you want it to cook faster, cut the meat into smaller pieces.

  2. 2

    Step 2

    Step 2

    Peel the potatoes. Cut into cubes, julienne, or however you prefer.

  3. 3

    Step 3

    Step 3

    Shred the cabbage. I only had napa cabbage, which cooks faster than white cabbage.

  4. 4

    Step 4

    Step 4

    Peel the carrots and onion. Grate the carrots on a grater, finely chop the onion.

  5. 5

    Step 5

    Step 5

    Sauté the carrots and onions slightly in vegetable oil.

  6. 6

    Step 6

    Step 6

    Put the potatoes into the pot with the broth, and about 10 minutes later—add the cabbage.

  7. 7

    Step 7

    Step 7

    Add the carrot-onion sauté to the borscht.

  8. 8

    Step 8

    Step 8

    Chop the washed sorrel and put it into a saucepan. Add salt and pepper. Let it simmer for about 5 minutes.

  9. 9

    Step 9

    Step 9

    Dice the boiled eggs, finely chop the herbs, and add everything to the pot with the borscht. Done! Time to serve!