Green Borscht with Sorrel
This refreshing and hearty green borscht is a traditional soup made with tender meat, sorrel, fresh herbs, and hard-boiled eggs. Light yet nourishing, it's perfect for any season and especially comforting served with sour cream and crusty bread.
Ingredients
- 500 g meat (your choice – beef, pork, or chicken work well)
- 3-4 potatoes (diced)
- 1 carrot (grated)
- 1 onion (chopped)
- 1 large bunch sorrel
- 2 hard-boiled eggs
- fresh parsley
- dill
- green onions
- salt to taste
- pepper to taste
- 2 bay leaves
- 4-5 black peppercorns
- vegetable oil (for sautéing)
Instructions
- Place the meat in a large pot, cover with water, and bring to a boil. Skim off any foam that forms. Add bay leaves and peppercorns, then simmer until the meat is tender.
- Add diced potatoes to the pot and cook for 10 minutes.
- In a separate pan, sauté the grated carrot and chopped onion in a bit of vegetable oil until soft. Add to the soup.
- Toward the end of cooking, stir in the chopped sorrel, fresh herbs (parsley, dill, and green onions), and diced hard-boiled eggs.
- Season with salt and pepper to taste. Let the soup sit for 15–20 minutes before serving to allow the flavors to meld.
- Serve hot with bread, sour cream, and fresh herbs.
- Enjoy!
Notes
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