Green borscht with spinach and sorrel
6 servings
40 minutes
Recipe from chef Alexander Popov for the Volna restaurant.
1
Thoroughly wash the onion, celery stalk, carrot, and parsley root without peeling them and cut into large pieces. Place the vegetables on a baking sheet along with unpeeled garlic cloves. Drizzle with olive oil and put in a preheated oven at 200 degrees. Bake for 15-20 minutes until golden brown.
- Onion: 400 g
- Celery stalk: 50 g
- Carrot: 150 g
- Parsley root: 100 g
- Garlic: 4 cloves
- Olive oil: 5 tablespoon
2
Transfer the vegetables to a large pot, pour in 4 liters of cold water, and bring to a boil over medium heat.
3
Remove the foam, add peppercorns and randomly chopped tomatoes, and salt. Bring to a boil again, reduce the heat to minimum, and cook for an hour.
- Black peppercorns: 1 teaspoon
- Tomatoes: 100 g
- Salt: to taste
4
Strain the broth through a fine sieve, add one third of the peeled and chopped potatoes, and cook until the potatoes are soft and break down. Blend the potatoes with an immersion blender.
- Potato: 500 g
5
Slice the onion into thin half-rings and sauté in olive oil until soft and golden.
- Onion: 400 g
- Olive oil: 5 tablespoon
6
Add the remaining potatoes, diced into small cubes, to the soup and cook until done.
- Potato: 500 g
7
Chop the sorrel and spinach. Place in a pan, add a little water, and simmer until reduced by half.
- Sorrel: 1.5 kg
- Spinach: 600 g
8
Add sorrel and spinach to the soup, and put in sautéed onions. Heat the soup and add salt and pepper to taste.
- Sorrel: 1.5 kg
- Spinach: 600 g
- Onion: 400 g
- Black peppercorns: 1 teaspoon
- Black allspice: 1 teaspoon
- Salt: to taste
9
Pour the soup into bowls, sprinkle with chopped parsley, and serve with sour cream.
- Parsley: to taste
- Sour cream: to taste