Borscht with green sour cream
8 servings
180 minutes
Borscht with green sour cream is an unusual and original version of classic Ukrainian borscht that combines traditional flavors with unexpected accents. Thick and rich with a bright purple hue, this borscht has a rich aroma thanks to roasted bones, vegetables, and spices. Fresh dill, parsley, and garlic add zest to it while the sauce made from sour cream, green onions, lemon juice, and mustard adds a light tanginess and freshness. The green sour cream not only decorates the dish but also complements its flavor, creating harmony between the richness of the broth and the freshness of the greens. This borscht is perfect for cold evenings when you want to warm up and enjoy the deep layered flavors of traditional cuisine in a new interpretation.
1
In a large pot, prepare the broth using five liters of water for two kilos of veal bones. The bones can be kept in an oven preheated to 180 degrees for an hour before adding water. Roasted bones give the broth a brighter flavor and a characteristic brown color. However, this last aspect does not play an aesthetic role in the case of purple borscht.
- Veal bones: 2 kg
2
In addition to water, add one regular yellow onion, one large carrot, two stalks of celery, a piece of ginger, and boil for one and a half hours, skimming off the foam and fat. Then add a bay leaf, wine, black peppercorns, and boil for another half hour.
- Yellow onion: 1 head
- Carrot: 3 pieces
- Celery: 2 stems
- Ginger: 50 g
- Bay leaf: 1 piece
- Dry white wine: 200 ml
- Black peppercorns: 8 pieces
3
During this time, you need to do the following: clean and dice the beetroot. Clean and dice the potatoes and carrots. Chop the onion and tomatoes finely. Shred the cabbage thinly. Place all of this in separate containers, and cover the potatoes with water to prevent them from darkening.
- Beet: 1 kg
- Potato: 400 g
- Carrot: 3 pieces
- Red onion: 2 heads
- Tomatoes: 400 g
- White cabbage: 500 g
4
Now, in another large pot, fry the onion in hot vegetable oil until soft, then mix it with the carrot and beetroot and simmer for about fifteen minutes until the beetroot and carrot are soft. Then add the chopped tomatoes and simmer, stirring occasionally, for another ten minutes. After that, add a teaspoon of spicy adjika, add the cabbage, mix, and simmer together with the cabbage for another fifteen minutes.
- Vegetable oil: 100 ml
- Red onion: 2 heads
- Carrot: 3 pieces
- Beet: 1 kg
- Tomatoes: 400 g
- Adjika: 1 teaspoon
- White cabbage: 500 g
5
Add potatoes to the pot, pour in the strained broth, mix the contents, bring to a boil, and simmer until the potatoes are done. Check for doneness by taking one out and tasting it. Season with salt and pepper, then mix.
- Potato: 400 g
- Salt: to taste
- Ground black pepper: to taste
6
Now finely chop the dill and parsley, crush eight cloves of garlic in a mortar or with a garlic press, and mix the crushed garlic and herbs with the borscht. Turn off the heat and let the borscht steep for about fifteen minutes.
- Parsley: 50 g
- Dill: 50 g
- Garlic: 8 cloves
7
During this time, blend olive oil, sour cream, green onions, juice of half a lemon, and mustard to make a uniform green sauce. Serve the borscht with this sauce.
- Olive oil: 50 ml
- Sour cream 20%: 250 g
- Green onions: 100 g
- Lemon: 0.5 piece
- Dijon mustard: 1 tablespoon