Green Cabbage Borscht with Sorrel and Spinach
by Editorial Staff
In the spring, we make sure to prepare a delicious green soup, which someone calls green borscht.
Cook: 1 hour
Servings: 6
Ingredients
- Spinach – 200 g
- Sorrel – 300 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Parsley root – 0.5 pcs.
- Potatoes – 3-4 pcs.
- Parsley and dill greens – 0.5 bunch
- Green onions – 2 pcs.
- Butter – 100 g
- Eggs – 2 pcs.
- Sour cream – to taste (100-150 g)
- Salt to taste
- Pepper to taste
- Meat broth – 2 l
For broth:
- Meat (pork, chicken, etc.) – 400 g
- Bay leaf – 1 pc.
- Pepper peas – several pieces)
Directions
- Wash the meat for the broth well, fill it with water and set it to simmer on low heat, for about 30-40 minutes. Add peppercorns and bay leaves to the broth during cooking.
- While the broth is boiling, cook hard-boiled eggs and prepare vegetables and herbs. First, we wash and clean the vegetables well.
- Finely chop the onion, carrot, parsley root. Cut the potatoes into small cubes. Chop greens and green onions. Coarsely chop half the sorrel.
- Put the other half of the sorrel and spinach into a bowl and cover with hot water (boiling water) so that it covers the leaves. Cover and hold for 5 minutes. Then we will drain and grind in a blender.
- Fry onions, carrots, and parsley in butter.
- Put potatoes in the finished broth and cook for 10 minutes. Then add the fried vegetables and cook for another 5-7 minutes. Add sorrel and spinach puree and chopped sorrel leaves. Cook for 5 minutes.
- Salt and pepper to taste. Add herbs and green onions to the soup. Cover with a lid, turn off the heat, leave the green cabbage soup for a few minutes.
- Pour ready-made green cabbage borscht into plates, add sour cream, boiled egg cut into slices, and freshly ground pepper. Enjoy your meal!
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