Green borscht with sorrel and chicken
8 servings
25 minutes
Green borscht with sorrel and chicken is a vibrant dish of Ukrainian cuisine filled with the freshness of spring aromas. Its origins trace back to traditional folk recipes where sorrel was used to add a light sourness to soups. Tender chicken fillet, juicy potatoes, and golden onions create the flavor base, while sorrel brings a piquant freshness. This borscht not only warms the soul but also nourishes the body with vitamins. It is served hot, complemented by sour cream that softens the sourness and makes the texture more velvety. Ideal for a light yet hearty lunch, it pairs well with rye bread and herbs. Green borscht pays homage to Ukrainian culinary traditions that skillfully combine simple ingredients into a dish that delights in taste and health benefits.
1
Finely chop the onion and sauté in olive oil until golden brown. Add salt.
- Onion: 3 heads
- Olive oil: 3 tablespoons
- Salt: to taste
2
Bring the broth to a boil. Cut the potatoes into small cubes and add to the broth. Cook for 12 minutes.
- Chicken broth: 2 l
- Potato: 8 pieces
3
Add onion and sorrel, cut into strips. Bring to a boil and cook for 4 minutes. At the end, add pre-cooked chicken, cut into small pieces. Season with salt and pepper.
- Onion: 3 heads
- Sorrel: 400 g
- Chicken breast fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Turn off the heat, let it sit for 10 minutes. Serve with sour cream.
- Sour cream: 200 g
