Sorrel

But this soup is more like the one we eat in the summer: the chicken neck is responsible for the delicate broth, and the chicken fillet is responsible for the meat component. This soup can be served with sour cream or without.

Sorrel works great as a filling, its freshness sets off the density of the dough. In this recipe, sorrel is combined with an egg, which is ideal - like in homemade sorrel soup.

A rich soup from the borscht family (much better than the one with chicken necks): it has beef bones, potatoes, and a substantial frying of onions and carrots.

Green borscht with sorrel, pumpkin, parsley, and sweet pepper is a true celebration of flavors and aromas. This borscht, rooted in European culinary traditions, combines the gentle tartness of sorrel, the sweetness of pumpkin, and the richness of meat broth. Summer notes of fresh parsley and sweet pepper make it even more refreshing. The tomato juice sauce gives the dish a bright color and rich taste. Chicken eggs add softness while garlic and spices provide a light spiciness. This borscht is perfect for lunch on a warm day as it can be served hot or chilled. Delicious, healthy, and incredibly aromatic!

Green borscht with sorrel is a vibrant spring dish filled with freshness and a light tanginess. Its roots trace back to traditional Russian cuisine, where sorrel, one of the first spring gifts of nature, became a symbol of renewal. This borscht features a refreshing taste and delicate texture thanks to potatoes and a fragrant sauté of carrots and onions. The addition of stewed meat makes it hearty, while boiled eggs add softness and nutrition. Served with sour cream and crispy toasts, it becomes a truly cozy lunch that warms and satisfies. This borscht is perfect for the spring season when one craves light yet nourishing dishes. Its sour taste awakens the appetite, and the combination of simple ingredients creates a harmony of flavors and textures, making it an indispensable part of Russian gastronomic culture.

A restaurant version of an old cold soup is prepared in "Zaseka" with three fish products: salmon, sturgeon and shrimp. But even if you don't have sturgeon on hand, take note of the principle of making such botvinya : in addition to beet tops, which gave the soup its name, it uses spinach chopped in a blender. It gives the soup thickness, freshness and an emerald hue. Yes, and only sour kvass, okroshka, is appropriate in botvinya. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).

Green borscht with pork ribs is a vibrant dish of Ukrainian cuisine infused with the aroma of spring freshness. Its history traces back to traditional rural recipes where sorrel and greens formed the soup's base, giving it a sweet-sour hue. Pork ribs add a rich meaty flavor to the borscht, while tomato juice complements it with a light tanginess. Potatoes add heartiness and chicken eggs provide softness and tenderness. This borscht not only warms but also energizes, and its fresh slightly sour taste is perfect for summer lunches as well as cozy home dinners. It is served hot with a spoonful of sour cream and fresh bread, enjoying every sip infused with the warmth of Ukrainian traditions.

Chef Andrey Kolodyazhny shared the recipe from the restaurant "Dr. Zhivago" with us.

Green soup with hake is a dish that embodies the freshness of Russian cuisine. Its history traces back to traditional soups, but instead of the usual cabbage, sorrel reigns here, giving the soup a light sourness and a spring note. The tender hake fillet combined with potatoes and aromatic herbs creates a harmony of flavors – the tenderness of the fish, the richness of the broth, and the pleasant acidity of the greens. The dish is not only nutritious but also light, making it perfect for a summer table. It warms in winter and refreshes in summer, while serving it with half an egg makes it even more appetizing. Hake soup is a celebration of simple yet exquisite gastronomy that fills the home with comfort and warmth.

Botvinya made from nettles is a refreshing and nutritious cold soup rooted in Russian culinary traditions. In ancient times, it was served on hot summer days when a light yet rich meal was needed. The main ingredient is young nettle, rich in vitamins and giving the dish a unique herbal flavor. Combined with sorrel and spinach, it creates a pleasant tartness, while horseradish and mustard add spiciness. Kvass and beet juice form a cool base perfectly complemented by fresh vegetables and herbs. Smoked eel adds depth of flavor and richness to the dish, while boiled eggs provide softness and heartiness. Botvinya is not just a soup but a whole ritual of flavors and textures that can offer a sense of freshness and vitality in the summer heat.

Sorrel soup, or green borscht, is a bright and refreshing dish of Russian cuisine that signifies the arrival of spring. Its history traces back to peasant traditions when sorrel, one of the first spring gifts of nature, became the base for a light yet nourishing soup. The taste of the soup is a delicate harmony of the mild sourness of sorrel, the richness of chicken broth, and the softness of potatoes. An egg swirl added at the end gives the soup a special texture, while a spoonful of sour cream adds smoothness and creamy depth. This dish not only warms but also invigorates, making it a wonderful choice for family lunch or cozy dinner. It pairs especially well with rye bread or fresh herbs.

Mung bean sprout salad is a true embodiment of freshness and lightness. Its base is young mung bean sprouts rich in protein and vitamins that give the dish a subtle nutty flavor. Broccoli and cauliflower add crunchiness and rich taste, while tender leaves of spinach, sorrel, and frisée lettuce bring in tangy notes. Zucchini adds juiciness, while lemon juice and unrefined sunflower oil enhance the aroma of the ingredients, creating a harmony of flavors. This salad is not just a table decoration but also a true treasure trove of benefits—rich in antioxidants, it refreshes and energizes. It is ideal as a standalone dish or as an accompaniment to a light dinner and pairs well with fish and white meat. Served immediately after preparation to preserve the freshness and texture of each component.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Lentils with herb tartare and sunflower oil embody sophistication and simplicity at the same time. The dish's base is tender lentils cooked with aromatic bay leaves and fragrant pepper that add depth of flavor. Fresh herb tartare made from spinach, sorrel, cilantro, and arugula adds freshness and a slight tanginess, making the dish lively and rich. Baked eggplants with a golden crust bring softness and a sweet note, while garlic enhances the flavor with spiciness. Sunflower oil completes the composition by binding all ingredients into a harmonious unity. The dish is perfect as a light lunch or dinner, delighting with taste and health benefits, while its simple preparation makes it accessible even for novice cooks.

This salad is a true embodiment of gastronomic elegance, combining freshness, creamy tenderness, and a light fruity sweetness. Burrata, a soft Italian cheese with a creamy center, harmoniously complements the juicy cherries that add bright and sweet notes to the dish. Crispy lettuce leaves create the base, while balsamic cream adds a subtle tanginess that highlights the richness of flavors. Flaxseeds and sesame provide textural contrast and a light nutty note, while sorrel refreshes the overall taste. The cherry and burrata salad is an ideal choice for a light summer dinner or an exquisite appetizer that can charm with its balance of flavors and aesthetic presentation.