Ukrainian green borscht
8 servings
60 minutes
Ukrainian green borscht is a spring wonder born from nature's generosity and Ukrainian culinary traditions. Its main feature is the rich refreshing taste provided by pickled sorrel. Combined with aromatic beef broth, potatoes, carrots, and onions, it becomes a harmonious and nutritious dish. For centuries, Ukrainian housewives have prepared green borscht in early spring when fresh greens begin to appear. This borscht has a slight tanginess beautifully complemented by the delicate texture of whipped eggs. Tomato paste adds a light tomato depth while potatoes provide heartiness. It is served hot, usually with sour cream and fresh herbs, making it an ideal choice for those seeking a balance between tradition and freshness.
1
The sorrel was washed, then soaked for 15 minutes. The onion was fried. The eggs were beaten.
- Pickled sorrel: 4 tablespoons
- Onion: 2 heads
- Chicken egg: 2 pieces
2
When the beef broth boils, we add the potatoes (no need to salt the broth yet, as the sorrel is already salty). Once the potatoes are cooked, we add pasta, sorrel, carrots, and sautéed vegetables. When the borscht is ready, we carefully pour in the eggs and stir.
- Beef stock: 3 l
- Potato: 6 g
- Tomato paste: 1 tablespoon
- Pickled sorrel: 4 tablespoons
- Carrot: 1 piece
- Onion: 2 heads
- Chicken egg: 2 pieces