Green borscht with sorrel and tomato
Description
This simple green borscht recipe with sorrel and tomato combines the best qualities of both red and green borscht. I personally love both versions, so this recipe was a real discovery for me—it looks like a classic red borscht, yet tastes more like a green one. Culinary magic, nothing less! Do try this wonderful red-green borscht yourself. The soup is ready to serve.
Instructions
- 1
Step 1
1. Place the washed meat into a pot, cover with water, and put on the heat. I also add salt, bay leaf, and parsley root to the broth. Bring to cooking, remember to skim off the foam.
- 2
Step 2
2. Next, remove the meat. Peel and chop the potatoes and cabbage, then add them to the broth. Let the meat cool, cut it into portion-sized pieces, and return it to the borscht. Sauté onions and carrots in a skillet, then add tomato paste and mashed tomatoes. Bring to a boil, add spices, and add this mixture to the borscht as well.
- 3
Step 3
3. When the soup comes to a boil again, add the spices and finely chopped sorrel, reduce the heat, and let it simmer for another 15 minutes. Then let it steep, covered, for half an hour.
- 4
Step 4
4. That's it! The dish can now be portioned onto plates and served! This borscht goes perfectly with dark bread.