Green borshch – Sorrel soup

Green borshch – Sorrel soup
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Green borshch – Sorrel soup 4.5 9328
Cuisine: Cooking time: 40 ( 25 ) mins Serving: 14 people
Green borshch or sorrel soup is often considered to be a spring treat though you can cook it all year long. Drop the eggs (1 egg for 1 person) into boiling water and scoop them out in 8 minutes, then peel.
Зелений борщ
For dish:
Onions200 g (2 onions)
Carrots150 g (1-2 carrots)
Celeriac100 g
Oil50 ml (3 tbsp)
Potato200 g (2-3 potatoes)
Cauliflower100 g
Broccoli100 g
Green peas150 g
Sorrel100 g (1 bunch)
Dill30 g (1/3 bunch)
Parsley green30 g (1/3 bunch)
Salt30 g (about 1 tbsp)
Ground black pepper1 g (1 pinch)
Bay leaf1 g (1-2 leaves)
Sour cream 20%300 g (1 tbsp per person)
Egg14 gr (1egg per person)
Water3 l
Зелений борщ Peel the onions, carrots and celeriac, shred them and put the vegetables into a 5 l pot suitable for cooking the sorrel soup.
Зелений борщ Stir-fry the vegetables with the oil over a high heat until softened and slightly caramelised. Then pour over 3 l of cold water and bring to a boil.
Зелений борщ Peel and dice the potatoes, break the cauliflower and broccoli into florets. Dip the potato dices and the florets along with peas into the pot and boil for 25-30 minutes.
Зелений борщ Shred the sorrels, dill and parsley, add to the soup until just the sorrel wilted. Season green borshch with the salt, ground black pepper and the bay leaves.
Зелений борщ Green borshch is usually served with a drop pf sour cream and roughly chopped hard-boiled egg.You may also see: Lviv style borshch, Potava style borshch with buckwheat halushky.


Category: Meal: Preliminary price:

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