Borscht with Sorrel
by Editorial Staff
This is not green borscht, but real borscht cooked according to an old recipe without tomatoes with sorrel instead of cabbage. Sorrel, a little vinegar, and sour cream are served with borscht.
Ingredients
- Beets – 1 pc.
- Potatoes – 4-5 pcs.
- Bulb onions – 1 pc.
- Celery root – 1/4 pcs.
- Sorrel – 1 bunch
- Parsley and dill
- Apple or grape vinegar – 1-2 tbsp
- Salt
- Pepper
- Meat broth – 2.5 l
- Fat for sautéing vegetables (this can be lard, butter, or vegetable oil)
Directions
- We cook the broth from beef or pork. While the meat broth is cooking, cook the vegetables.
- Finely chop the onion, chop the celery, carrots, and beets into small strips. Pour vinegar over the beets. Cut the potatoes into cubes, chop the greens. Cut the sorrel leaves coarsely.
- Heat the fat in a frying pan and fry the onions, celery, and carrots on it until soft (5-7 minutes). Add beets with vinegar and fry them with vegetables for 7-10 minutes. Pour in 1 cup (150ml) broth, season with salt and pepper, cover, reduce heat, and simmer for 15 minutes.
- Take out the meat from the finished broth, then select the bones from it and cut into smaller pieces. Put potatoes into the broth and cook for 15 minutes.
- Add stewed vegetables to the broth, let it boil, and cook for 5 minutes. Add sorrel. It is enough to cook sorrel for 2 minutes. If necessary, add the borsch with sorrel and add spices as desired. Add greens and turn off the fire.
- Let the sorrel borscht brew for 15-20 minutes. Add sour cream to the plate. Enjoy your meal!
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