Dandelion Borscht
Description
The soup is simple and quick to prepare. In spring, when the body is weakened due to vitamin deficiency, it's the perfect time to use early greens in salads, hot dishes, and various soups. For dandelion soup, use young fresh leaves. To remove excess bitterness, soak them in cold salted water for 10 minutes. Below is the detailed recipe.
Instructions
- 1
Step 1
Prepare the necessary ingredients: wash and peel the vegetables. Add bay leaf and allspice to the meat broth and bring to a boil. Cut the potatoes into medium cubes and add them to the boiling broth; cook for 10 minutes.
- 2
Step 2
Grate the carrot on a fine grater, chop the onion, sauté until soft in heated vegetable oil. Add to the soup, cook for 5 minutes.
- 3
Step 3
Wash dandelion leaves, sorrel, and the rest of the greens in cold water.
- 4
Step 4
Pour the dandelion leaves with cold salted water, adding lemon juice, and let stand for 10 minutes to remove excess bitterness. Cut the dandelion greens and sorrel into strips.
- 5
Step 5
Add to the soup, salt to taste, and cook for another 5 minutes.
- 6
Step 6
Serve the dandelion borscht hot with sour cream and fresh herbs. Place half a boiled egg in each bowl.