Instead of beets, this borscht has beet tops, and sorrel gives a pleasant sourness. Delicious summer borscht.

Summary

Ingredients

• Broth – 2 l
• Bay leaf – 2 pcs.
• Black peppercorns – 6 pcs.
• Carrots – 1 pc.
• Beet tops – 250-300 g
• Bulb onions – 1 pc.
• Potatoes – 2-3 pcs.
• Young cabbage – half a cabbage
• Sorrel – 1 bunch
• Parsley and dill
• Butter – 50 g
• Salt
• Pepper
• Boiled eggs – 2-3 pcs.
• Sour cream

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Instructions

1. Poultry broth is very suitable for this borsch. I prepared duck broth. Add bay leaf and peppers to the broth.
2. Grate the carrots on a coarse grater, finely chop the beet tops and pour over the broth. Cut the onion into small cubes. Peel and dice the potatoes. Cut the cabbage into small strips.

   

3. Chop the sorrel coarsely and cover with hot water for 5 minutes. Parsley and dill, finely chop. We put the sorrel in a colander and grind it in a blender.

   

4. We take out the meat from the finished broth, separate it from the bones, chop it and, in the end, return it to the borscht. Put potatoes in the finished broth and cook for 10 minutes. Add tops with broth and cabbage. Cook for 5 minutes.
5. Fry the onions and carrots in oil. Add to borscht, add sorrel puree, salt to taste. Let it boil and cook the green borscht for 2 minutes. Sprinkle with herbs.

   

6. Add sour cream, freshly ground pepper, and boiled eggs in circles to a plate with borscht. Green borscht is ready. Enjoy your meal!