Green Borscht with Sorrel
Description
Green borscht is a springtime Ukrainian soup made with sorrel, potatoes, and vegetables, often enriched with boiled eggs and sour cream. Light yet nutritious, it is a seasonal favorite, especially in central and northern Ukraine.
Ingredients
Instructions
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Prepare vegetables. Peel and dice potatoes, carrot, and onion. Wash sorrel and chop coarsely.
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Cook the base. In a large pot, bring broth or water to a boil. Add potatoes and cook for 10 minutes.
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Sauté vegetables. In a pan, sauté onion and carrot in vegetable oil until soft, then add to the pot.
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Add sorrel. Put the chopped sorrel into the pot and cook for 5–7 minutes until tender.
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Finish with eggs. Slice hard-boiled eggs and add directly into the soup before serving.
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Season and serve. Season with salt and pepper. Serve hot with sour cream and fresh dill.
