Fresh sorrel appeared. How not to cook delicious green borscht! I like to eat this borscht cold in summer.

Summary

Ingredients

• Potatoes – 3-4 pcs.
• Bulb onions – 1 pc.
• Carrots – 1-2 pcs.
• Millet (or rice) – 0.3-0.5 cups
• Tomato paste – 1-2 tbsp
• Fresh sorrel – 1-2 bunches
• Pepper to taste
• Salt to taste
• Vegetable oil – 4 tbsp
• Bay leaf – 1 pc.
• Water – 2.5 l

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Instructions

1. Boil the kettle. Rinse millet and pour boiling water over for 5-10 minutes. Drain the water.
2. Meanwhile, peel and wash the potatoes, cut into them. Dip potatoes and millet into boiling water. Cook over low heat for 15-20 minutes, covered.

   

3. Clean and wash the sorrel. Chop the sorrel. Wash green onions and cut.
4. Peel and wash onions and carrots. Cut the onion into cubes and the carrots into strips.
5. Wash and chop the herbs. Put the green onions in a saucepan. Cook for 5-7 minutes.

   

6. Heat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Fry over medium heat, stirring occasionally, for 2-3 minutes. Add the tomato. Stir, simmer for one minute.

   

7. Add frying to borscht, salt, and pepper, add the bay leaf. Cook lean green borscht for 5 minutes.
8. Put the sorrel and herbs in the prepared soup. Stir and remove lean green borscht from heat. Let it brew for 10-15 minutes and serve. Lean green borscht is ready. Bon Appetit!