|Onions||200 g (2 onions)|
|Carrots||150 g (1-2 carrots)|
|Oil||50 ml (3 tbsp)|
|Potato||200 g (2-3 potatoes)|
|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)|
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.
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.