Ukrainian Green Borsch (Sorrel Soup)

Steps

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  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.
  
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  2. In the meantime, wash, peel and cut potato tubers into cubes of medium size.
  
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  3. Shift the chopped vegetables into ready-made chicken broth. Boil potatoes under the lid on a slow fire.
  
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  4. Wash and peel carrots and beets. Grind vegetables on a large grater.
  
  
  
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  5. Transfer the grated vegetables into a frying pan with preheated vegetable oil. Periodically stirring, fry them on low heat until soft.
  
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  6. Then add the fried carrots and beetroot into a saucepan with borsch.
  
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  7. Cut purified bulb and Bulgarian pepper into cubes.
  
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  8. Roast cut vegetables until soft in the remaining vegetable oil.
  
  
  
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  9. Then add the tomato juice into the onions and peppers. Stir and continue simmering the vegetables on low heat for another 5 minutes.
  
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  10. When the potatoes are cooked and softened, add the tomato fry into the pan to the rest of the ingredients.
  
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  11. Sort sorrel out and wash it. Cut off the stems, cut the leaves of sorrel into strips of 2 cm thick.
  
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  12. Add the cut sorrel to the borsch for 5 minutes before the end of cooking.
  
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  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.
  
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  14. Serve ready-made green borsch hot with sour cream.
  
  Bon Appetit!