Green borscht with spinach and sorrel

Thoroughly wash the onion, celery stalk, carrot, and parsley root without peeling them and cut into large pieces. Place the vegetables on a baking sheet along with unpeeled garlic cloves. Drizzle with olive oil and put in a preheated oven at 200 degrees. Bake for 15-20 minutes until golden brown.

Transfer the vegetables to a large pot, pour in 4 liters of cold water, and bring to a boil over medium heat.

Remove the foam, add peppercorns and randomly chopped tomatoes, and salt. Bring to a boil again, reduce the heat to minimum, and cook for an hour.

Strain the broth through a fine sieve, add one third of the peeled and chopped potatoes, and cook until the potatoes are soft and break down. Blend the potatoes with an immersion blender.

Slice the onion into thin half-rings and sauté in olive oil until soft and golden.

Add the remaining potatoes, diced into small cubes, to the soup and cook until done.

Chop the sorrel and spinach. Place in a pan, add a little water, and simmer until reduced by half.

Add sorrel and spinach to the soup, and put in sautéed onions. Heat the soup and add salt and pepper to taste.

Pour the soup into bowls, sprinkle with chopped parsley, and serve with sour cream.