Green Sorrel Borscht
A light spring and summer soup made with canned sorrel, traditionally served with sour cream.
Ingredients
- Canned sorrel 350 g
- Potatoes 4 pcs
- Carrot 1 pc
- Yellow onion 1 pc
- Chicken egg 3 pcs
- Sour cream 100 g
- Water 2 l
We add only what we sell. The rest is up to you.
Method
- Peel and dice the potatoes, place them in a pot with water and bring to a boil.
- Grate the carrot, finely chop the onion, and sauté them in a pan until soft.
- Add the sautéed vegetables to the potatoes and cook for 10 minutes.
- Hard-boil the eggs, cool them, and dice into cubes.
- Drain the sorrel, gently squeeze out the brine, and add it to the pot.
- Simmer the borscht for another 5 minutes, season with salt to taste.
- Ladle the borscht into bowls, top with egg and sour cream.
