Cuisine: Ukrainian cuisine
Cooking time: 40 ( 25 ) mins
Serving: 14 people
Meal: Everyday cooking Vegetable diet
Preliminary price:
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.
| For dish: | |
| Onions | 200 g (2 onions) |
| Carrots | 150 g (1-2 carrots) |
| Celeriac | 100 g |
| Oil | 50 ml (3 tbsp) |
| Potato | 200 g (2-3 potatoes) |
| Cauliflower | 100 g |
| Broccoli | 100 g |
| Green peas | 150 g |
| Sorrel | 100 g (1 bunch) |
| Dill | 30 g (1/3 bunch) |
| Parsley green | 30 g (1/3 bunch) |
| Salt | 30 g (about 1 tbsp) |
| Ground black pepper | 1 g (1 pinch) |
| Bay leaf | 1 g (1-2 leaves) |
| Sour cream 20% | 300 g (1 tbsp per person) |
| Egg | 14 gr (1egg per person) |
| Water | 3 l |
Peel the onions, carrots and celeriac, shred them and put the vegetables into a 5 l pot suitable for cooking the sorrel soup.
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.
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.
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.
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.
Additional info: callories, price etc. (for registered users only)
| Desc | Unit | Q-ty | Q-tyGr | Price | Calories | Protein | Fat | Carbon |
| Onions | g | 200 | 200 | 4.5 | 41 | 1.4 | 0.0 | 10.4 |
| Carrots | g | 150 | 150 | 6.5 | 34 | 1.3 | 0.1 | 9.3 |
| Celeriac | g | 100 | 100 | 30.9 | 32 | 1.3 | 0.3 | 7.1 |
| Oil | ml | 50 | 46 | 21.9 | 899 | 0.0 | 99.9 | 0.0 |
| Potato | g | 200 | 200 | 3.8 | 80 | 2.0 | 0.4 | 18.1 |
| Cauliflower | g | 100 | 100 | 77.89 | 30 | 2.5 | 0.3 | 5.4 |
| Broccoli | g | 100 | 100 | 93.9 | 30 | 2.5 | 0.3 | 5.4 |
| Green peas | g | 150 | 150 | 81.5 | 73 | 5.0 | 0.2 | 13.8 |
| Sorrel | g | 100 | 100 | 90 | 19 | 1.5 | 0.1 | 4.0 |
| Dill | g | 30 | 30 | 105 | 40 | 2.5 | 0.5 | 6.3 |
| Parsley green | g | 30 | 30 | 99 | 47 | 3.7 | 0.0 | 8.1 |
| Salt | g | 30 | 30 | 1.93 | 0 | 0.0 | 0.0 | 0.0 |
| Ground black pepper | g | 1 | 1 | 459 | 26 | 1.3 | 0.0 | 7.2 |
| Bay leaf | g | 1 | 1 | 270 | 0 | 0.0 | 0.0 | 0.0 |
| Sour cream 20% | g | 300 | 300 | 60 | 206 | 2.8 | 20.0 | 3.2 |
| Egg | gr | 14 | 770 | 1.56 | 157 | 12.7 | 11.5 | 0.7 |
| Water | ml | 3000 | 3000 | 0.2 | 0 | 0.0 | 0.0 | 0.0 |
| Weight total/per yield | 5310 g | 380 g | |
| Cost total/per yield (approximately) | 92.57 uah | 6.61 uah | |
| Nutritional value per 100 g: | |||
| Calorie | Protein | Fat | Carbohydrate |
| 52 kcal (low) | 2.5 g | 3.7 g | 2.5 g |