photo: niftyrecipe.com Ukrainian Green Borsch (Sorrel Soup)

Ukrainian Green Borsch (Sorrel Soup)

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.

60 min

8 servings

Steps

1. Thoroughly wash chicken back, put into a deep dish and pour two liters of cold water. Put the pan on the fire and bring the water to a boil. Then remove the foam with a noise and continue cooking the chicken broth over a slow fire for 30 minutes, then take out the chicken back from the finished broth.
2. In the meantime, wash, peel and cut potato tubers into cubes of medium size.
3. Shift the chopped vegetables into ready-made chicken broth. Boil potatoes under the lid on a slow fire.
4. Wash and peel carrots and beets. Grind vegetables on a large grater.
5. Transfer the grated vegetables into a frying pan with preheated vegetable oil. Periodically stirring, fry them on low heat until soft.
6. Then add the fried carrots and beetroot into a saucepan with borsch.
7. Cut purified bulb and Bulgarian pepper into cubes.
8. Roast cut vegetables until soft in the remaining vegetable oil.
9. Then add the tomato juice into the onions and peppers. Stir and continue simmering the vegetables on low heat for another 5 minutes.
10. When the potatoes are cooked and softened, add the tomato fry into the pan to the rest of the ingredients.
11. Sort sorrel out and wash it. Cut off the stems, cut the leaves of sorrel into strips of 2 cm thick.
12. Add the cut sorrel to the borsch for 5 minutes before the end of cooking.
13. Add salt, spices, crushed fresh herbs and the garlic passed through the press into the green borscht. Boil borsch for another 5 minutes, then turn off the fire.
14. Serve ready-made green borsch hot with sour cream.

Bon Appetit!