Green borscht with sorrel

12 servings

70 minutes

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.

Energy value per serving

• Calories: 197.1
• Proteins: 8.4g
• Fats: 12.5g
• Carbohydrates: 13g

Ingredients

• Sorrel: 500 g
• Potato: 500 g
• Carrot: 2 pc
• Onion: 1 head
• Chicken egg: 5 pc
• Beef stew: 1 jar
• Sweet pepper: 2 pc
• Bay leaf: 3 pc
• Vegetable oil: 70 ml
• Black peppercorns: 6 pc
• Water: 3 l
• Salt: to taste
• Sour cream: to taste
• Toasts: to taste

Cooking steps

1. Prepare all the ingredients.

2. Pour 3 liters of water into a pot, put it on the fire, peel the potatoes, cut them into cubes, and add them to the water.

   Required ingredients:

   • Water: 3 l
   • Potato: 500 g

3. Peel the onion, chop it finely, and fry in vegetable oil for 3-4 minutes.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 70 ml

4. Peel the carrot, grate it on a coarse grater, add to the onion, and sauté, stirring, for 5-7 minutes.

   Required ingredients:

   • Carrot: 2 pieces

5. Add the sauté to the pot with potatoes. Add peppercorns, cook for 3-4 minutes.

   Required ingredients:

   • Black peppercorns: 6 pieces

6. Remove the stem, seeds, and partitions from the bell pepper, chop finely, add to the pot, and boil for 3-4 minutes.

   Required ingredients:

   • Sweet pepper: 2 pieces

7. Open the stew, remove the fat, cut the meat into small pieces, and add it to the pot.

   Required ingredients:

   • Beef stew: 1 jar

8. Boil the eggs hard, peel them, grate them on a coarse grater, and add to the pot.

   Required ingredients:

   • Chicken egg: 5 piece

9. Sort the sorrel leaves, remove the stems, wash the leaves, chop them, and add to the pot.

   Required ingredients:

   • Sorrel: 500 g

10. Add salt to taste, add bay leaf, and boil for another 2 minutes.

    Required ingredients:

    • Bay leaf: 3 pieces
    • Salt:  to taste

11. The borscht is ready. Let it sit for 30 minutes. Serve with sour cream and toasted bread.

    Required ingredients:

    • Sour cream:  to taste
    • Toasts:  to taste