As soon as fresh sorrel appears on sale in the spring, I hasten to buy several beams at once, to please my relatives with delicious and healthy dishes. From sorrel you can cook a variety of salads, fillings for pies and, of course, green borsch. Today I want to tell you a new recipe for green borsch. We will cook it with the addition of beets and tomato juice, so that the finished dish has a bright taste and a rich red color. Try to prepare such a recipe, I hope you will like it.
Ingredients
Chicken back 1 pcs
Potato 5 pcs
Carrot 1 pcs
Beet 1 pcs
Bell pepper 0,5 pcs
Onion 1 pcs
Sorrel 300 g
Vegetable oil 3-4 tbsp
Tomato juice 200 ml
Water 2 l
Salt - to taste
Black pepper - to taste
Bay leaf 2-3 pcs
Paprika 0,5 tsp
Garlic 2-3 clove
Dill - to taste
Parsley - to taste
Green onion - to taste
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