Green borscht with garlic arrows
4 servings
35 minutes
Green borscht with garlic scapes is a bright and refreshing dish of Ukrainian cuisine filled with the flavors of spring. Its base is sorrel, which gives the soup a tanginess perfectly balanced by the sweetness of beets and the richness of tomato juice. Garlic scapes add a subtle spicy aroma, while dill and parsley complete the composition with freshness. This borscht is not only tasty but also healthy, rich in vitamins and lightness. It is often served on warm spring days when something light yet nourishing is desired. Boiled eggs and sour cream make the dish softer and heartier, highlighting its multifaceted flavor. Historically, green borscht emerged as a seasonal dish of peasant cuisine using available spring ingredients. Today it remains a traditional element of Ukrainian culinary heritage, loved for its richness and harmony of flavors.
1
Take a small beet, peel it. Grate it on a medium grater and put it in boiling broth. Cook for 5 minutes until the beet is tender.
- Beet: 1 piece
2
Cut the peeled potatoes into cubes. Place the potatoes in boiling broth. Add salt. Cook the potatoes for about 15 minutes.
- Potato: 3 pieces
- Salt: to taste
3
While the potatoes are cooking, prepare the sauté. Chop the onion and grate a small carrot. Sauté in vegetable oil.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 100 ml
4
After boiling the potatoes for 15 minutes, add tomato juice to the broth. Add sautéed vegetables. Put in a bay leaf. Cook for 3 minutes.
- Tomato juice: 100 ml
- Bay leaf: 1 piece
5
Chop the sorrel and add it to the borscht. Once it starts boiling, add the chopped greens. Salt and pepper to taste. Turn off and let the borscht sit for 10 minutes.
- Sorrel: 200 g
- Dill: 1 bunch
- Parsley: to taste
- Salt: to taste
- Crushed black pepper: to taste
6
Boil the eggs and cut them into quarters. When serving, add eggs and sour cream to the plate to taste.
- Chicken egg: 3 pieces
- Sour cream: to taste