How to Cook Ukrainian Green Borsch with Sorrel

Step-by-Step Guide

1. 1

   Step 1: Peel and wash all of the vegetables.

   Preheat vegetable oil in the frying pan, add the beetroot strips and fry on medium, until softened. , Add salt to your taste, about 1 teaspoon.
   
   Place the fried beetroot into the simmering stock, taking care to leave the oil in the pan.
   
   Cook the beets in the stock under a lid. , Fry in the pan on slow heat, until golden and crispy. , Add to the stock with the beets, bring to the boil, then reduce heat and simmer under a lid. , Add to the stock, simmer under lid.
   
   Be sure to add these quickly after adding the potatoes. , Add to the stock, continue simmering under a lid. , By now, it should be cooked. , Add to the stock, together with the fried onion.
   
   Bring to the boil, turn off the heat and cover the green borsch with the lid.
   
   Let the soup stand 30 minutes before serving. , Enjoy!
2. 2

   Step 2: Slice the beetroot lengthwise

3. 3

   Step 3: then slice again to get long strips.

4. 4

   Step 4: Bring the chicken stock to the boil.

5. 5

   Step 5: Chop the cooking onion.

6. 6

   Step 6: Cut the potatoes into 1 inch (2.5 cm) cubes.

7. 7

   Step 7: Chop the salad onions.

8. 8

   Step 8: Chop the dill.

9. 9

   Step 9: Check with the knife to see if the potato in the stock is cooked.

10. 10

    Step 10: Chop the sorrel leaves roughly.

11. 11

    Step 11: Serve with a hard boiled egg for each portion

12. 12

    Step 12: roughly chopped and a tablespoon of soured cream.

Detailed Guide

About the Author