Green Borscht (Zeleniy Borscht)
A spring version of borscht made with sorrel leaves and fresh herbs. This light and tangy soup is perfect for the spring season.
Ingredients
- 500g sorrel leaves
- 4 potatoes, cubed
- 2 eggs
- 1 onion, diced
- 2 carrots, grated
- Fresh dill and parsley
- Sour cream for serving
- Salt and pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Boil potatoes in water
All Steps
Boil potatoes in water
Add sorrel leaves and cook until tender
Add sautéed onions and carrots
Season with salt and pepper
Add beaten eggs while stirring
Serve with sour cream and fresh herbs
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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