Green borsch with sorrel - step by step recipe
A special taste of our borscht in Ukrainian givesOnions fried in melted fat. We recommend using natural tomato juice and fresh herbs for cooking. These ingredients will give the soup a beautiful color and an unusual flavor.
- Broth from a bird (chicken or duck) - 3 liters;
- Potatoes - 600 grams;
- Sorrel - 300 grams;
- Beets, carrots, onions - 1 piece each;
- Tomato juice - 200 ml;
- Fat - 50 grams;
- vegetable oil;
- Laurel - 1 sheet;
- Sweet pepper - 3 peas;
- Parsley and dill - a few twigs;
- ground black pepper;
We'll boil broth from a domestic duck or chicken.
Carrots will be cleaned, we will squeeze it on a small grater.
We clean and three beets.
On vegetable oil, let's pass the vegetables, stirring with a spatula. Then we lower them into the broth.
Now we clean the potatoes, cut it into cubes. Then add to our future green borsch.
Salo cut into small thin slices and melt in a dry frying pan.
Cut the onions into cubes.
When the pieces of fat are fried, remove them from the frying pan and put the onion in the frying pan.
When the onion is gilded, add tomato juice to it. When the juice boils, carefully pour it into the borsch.
Sorrel wash, trim the stems, cut into strips about 1.5 cm wide and add to the soup.
Add to the borscht of leaves of laurel, spices and salt.
Finely cut the washed and dried greens,Add to borsch. We will give soup one more time to boil and our green borsch with sorrel according to the Ukrainian recipe is ready. Serve it with smoked bacon, greens and sour cream. Bon Appetit!