Green sorrel soup
4 servings
30 minutes
Green borscht made from sorrel is a traditional dish of Russian cuisine that has maintained its popularity for centuries. This soup with a bright, refreshing taste combines the light sourness of sorrel, the tenderness of potatoes, and the aroma of greens. The light creaminess of butter makes it rich, while half a boiled egg adds softness to the texture. Green borscht is traditionally served with sour cream, which softens the sourness and adds richness to the flavor. Historically, this soup was prepared in spring when the first fresh herbs appeared and became a symbol of renewal and awakening of nature. Today it can be enjoyed year-round as a light and healthy first course. Borscht pairs wonderfully with rye bread and complements the traditional Russian table with its freshness and aroma.
1
Finely chop the onion, melt 1 tablespoon of oil in a heavy-bottomed pot, add the onion and sauté for 10 minutes until golden brown, stirring.
- Butter: 3 tablespoons
- Onion: 1 head
2
Pour 1.5 liters of cold water into the pot with onions, add a bay leaf, bring to a boil over medium heat, and cook for 10 minutes.
- Bay leaf: 2 pieces
3
Peel the potatoes, cut them into small cubes, add to the pot, bring to a boil and cook for 15 minutes until done.
- Potato: 4 pieces
4
Remove the stems from the mixture of greens (dill, cilantro, tarragon, arugula). In a large skillet, heat the remaining oil, add all the leaves, stir, cover with a lid and cook on high heat for 3 minutes. Open and stir again. If all the leaves have wilted, transfer the greens and sorrel to a pot with potatoes and cook covered for another 2-3 minutes.
- Green: 100 g
- Sorrel: 300 g
5
While the soup is being prepared, boil the eggs hard and cool them.
- Chicken egg: 2 pieces
6
Pour the soup into bowls. Serve with half an egg and sour cream.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste