Refreshing, pleasantly sour, aromatic and so incredibly delicious is the Russian sorrel soup. It is one of the most popular summer soups in Russia and is also called green borscht. According to this recipe you can cook the soup with sorrel vegetarian yourself. It is very easy and quick. Green borscht makes you full and fits perfectly as a hot meal for lunch or dinner.
Course Main Course
Cuisine Russian
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 10
Ingredients
200gfresh sorrel
600gpotatoes(peeled)
5eggs(hard boiled)
1carrot
1onion
3spring onions
1bunch ofdill
1bunch ofparsley
30mltomato paste
2lvegetable broth
2dried bay leaves
salt
vegetable oil(for frying)
Instructions
Cut potatoes into small cubes, put them in a saucepan with vegetable broth and boil them for about 10 - 15 minutes until cooked.
Cut onion into small pieces and grate carrot coarsely. Fry onion in vegetable oil in a pan until translucent. Add carrot and fry, stirring constantly, for about 2 minutes. Add tomato paste, stir fry for about 1 more minute and remove from heat.
Cut sorrel into thin strips, hard-boiled eggs into small cubes, leek onions, dill and parsley into small pieces.
Add sorrel, eggs, spring onions, dill, parsley, the onion-carrot mixture from the pan, and bay leaves to the pot of potatoes with vegetable broth. Season the soup with salt, bring to a boil, simmer for 2 minutes, and remove from heat.
Notes
It is best to cook the soup with fresh sorrel.
Note the detailed tips and tricks for cooking Russian sorrel soup at the top of the post.