Green borscht (sorrel soup) – an Ukrainian cuisine recipe. With the arrival of warmth, greens appear in the markets, you can buy fresh sorrel even in early spring and make a salad or, for example, green borscht from it. Green borscht is very springy and very tasty. Sometimes tomato paste is added to green borscht in order, firstly, to make the color not so green, and secondly, tomato paste softens the taste of oxalic acid.
Green borscht ingredients
Green borscht recipe
To cook a Ukrainian cuisine recipe green borscht (sorrel soup), wash the beef on the bone, pour three liters of water and put on high heat. When the water boils, remove the foam, and reduce the heat to medium. Cook the broth for the green borscht for about 1 hour until the meat is cooked through. Then remove the beef, separate from the bone and cut into small pieces.
While the broth is being cooked for the green borscht, prepare the frying. Peel the carrots and grate them on a coarse grater. Peel and chop the onion.
Pour vegetable oil into a pan, heat and fry the onions and carrots in it until soft. Do not fry vegetables too much, green borscht is better when the vegetables are sauteed rather than fried.
Peel the potatoes, cut into small cubes. When the green borscht broth is completely cooked, add the chopped potatoes and cook over medium heat for about 20 minutes.
When the potatoes are boiled, add frying to the green borscht and mix. Do not rush to salt, it is better to do this after adding sorrel to the borsch.
After a couple of minutes, add sorrel to green borsch and stir. Sorrel cooks very quickly. When the sorrel changes color, salt it, and be sure to try it – do not confuse acid and salt in borscht.