Green borscht with sorrel
6 servings
120 minutes
Green borscht with sorrel is a bright spring dish of Ukrainian cuisine filled with freshness and a light sourness. Its roots go back to the traditions of village cooking where vitamin-rich sorrel was added to broth for a rich flavor. The borscht is tender with a subtle balance of sour notes harmoniously complemented by the aroma of greens and the richness of chicken broth. Boiled eggs add softness to the dish while the sautéed onions deepen the flavor. Green borscht is perfect as a light summer lunch that refreshes and satisfies at the same time. It is served hot with sour cream which makes it creamier and softer. This is not just soup — it’s a taste of tradition that awakens memories of home lunches in a cozy family circle.
1
Boil chicken or meat broth. Chop the greens. Put 2 eggs to boil. Prepare the potatoes and onions.
- Chicken egg: 3 pieces
- Potato: 2 pieces
- Onion: 0.5 piece
- Sorrel: 1 bunch
- Parsley: 1 bunch
- Spring onion: 1 bunch
2
Make a sauté - fry the onion. Chop the egg. Add the onion and remaining greens to the prepared broth.
- Onion: 0.5 piece
- Chicken egg: 3 pieces
- Sorrel: 1 bunch
- Parsley: 1 bunch
- Spring onion: 1 bunch
3
Break one egg, mix it. Add salt and pepper.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Slowly, while constantly stirring, pour it into the broth. Add the boiled eggs.
- Chicken egg: 3 pieces
