Green Borscht

Name: Green Borscht
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 3-4 medium potatoes; 1 large carrot; 1 small onion; 10 sorrel leaves or chopped spinach +lemon; 2 Tbsp chopped dill (fresh); 2 bay leaves; 1 TBsp ghee butter or olive oil; 4 cups filtered water; 2 tsps bouillon; 1/4 tsp salt by taste; 1 TBSP sour cream for serving; 1/2 hard boiled egg for serving; 1/4 tsp black pepper for serving

Yuliya @cook_114707970

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Ingredients

45 minutes

4 servings

3-4medium potatoes
1large carrot
1small onion
10sorrel leaves or chopped spinach +lemon
2 Tbspchopped dill (fresh)
2bay leaves
1 TBspghee butter or olive oil
4 cupsfiltered water
2tsps bouillon
1/4 tspsalt by taste
1 TBSPsour cream for serving
1/2hard boiled egg for serving
1/4 tspblack pepper for serving

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Steps

45 minutes

1

Cube carrots and potatoes. Dice onions. Chop sorrel and dill finely and set it aside
2

Add ghee butter to the large pot and heat it over medium heat. Add onions and cook until translucent for about 3 minutes stirring often. Add carrots and cook for another 3 minutes.
3

Add water, cubed potatoes, bay leaves and bouillon base. Bring to boil, cover and simmer for about 20 minutes or until the vegetables are fully cooked.
4

Add chopped sorrel and dill. Stir, cover, and let it rest for at least 10 minutes before serving. If not using sorrel, add ½ cup of chopped spinach and a tablespoon of lemon juice instead.
5

Serve with chopped or halved boiled egg and a dollop of sour cream.

Tips

you can use any kind of broth instead of water. Omit the bouillon when using the broth. if you do not have sorrel, add ½ cup of chopped green spinach and a Tablespoon (or more by taste) of lemon juice.
let the soup sit covered for 10 minutes before serving.
Storage:
Let the soup cool down and then transfer it to the large glass air-tight container. Store it in the fridge for up to 3 days.

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