Sorrel soup (borsch) - Perfect for summer when hot.
I like this soup so much that would like to share the recipe with you.
It origins from Ukraine (a small country in Europe) and ppl cook this soup mostly in late spring-summer. It's rather light, sour and good when served both - hot and cold.
For the soup you'll need:
1-2 quart water (or low-sodium chicken broth)
1-2 medium potatoes
1 fresh egg
1 bunch sorrel (wash thoroughly as there might be lots of sand in it)
3-4 whole green onions
fresh dill to taste
salt, 3-4 whole black peppers
served with sour cream or plain yogurt
I gave "1-2 quarts water" because you can vary thickness of the soup. I like when it's more watery (almost drinkable)
Cooking process:
1. peel, cut potato
2. Bring water (broth) to a boil and add potatoes, whole black peppers and cook covered until mashable. Add 0,5 tsp of salt if using water.
3. Cut sorrel leaves, green onions and dill.
4. When potatoes are ready mash them slightly (not removing from the pot) and add cut sorrel and onion. Bring to a boil and cook 2 minutes.
5. Slightly beat 1 egg with 1 tbsp cold water.
6. Constantly stirring the soup pour egg mixture and continue to stir for 10 seconds more. Bring soup to a boil, taste and add salt if needed.
7. Add cut dill, bring to a boil, cover, remove from heat and let stand 20-30 minutes before serving.
Serve hot, warm or cold with a tbsp of sour cream or plain yogurt.
The next day this soup tastes even better!
Substitution idea for sorrel:
bunch of fresh spinach + 2-3 tbsp of freshly-squeezed lemon juice for sourness.
I like this soup so much that would like to share the recipe with you.
It origins from Ukraine (a small country in Europe) and ppl cook this soup mostly in late spring-summer. It's rather light, sour and good when served both - hot and cold.
For the soup you'll need:
1-2 quart water (or low-sodium chicken broth)
1-2 medium potatoes
1 fresh egg
1 bunch sorrel (wash thoroughly as there might be lots of sand in it)
3-4 whole green onions
fresh dill to taste
salt, 3-4 whole black peppers
served with sour cream or plain yogurt
I gave "1-2 quarts water" because you can vary thickness of the soup. I like when it's more watery (almost drinkable)
Cooking process:
1. peel, cut potato
2. Bring water (broth) to a boil and add potatoes, whole black peppers and cook covered until mashable. Add 0,5 tsp of salt if using water.
3. Cut sorrel leaves, green onions and dill.
4. When potatoes are ready mash them slightly (not removing from the pot) and add cut sorrel and onion. Bring to a boil and cook 2 minutes.
5. Slightly beat 1 egg with 1 tbsp cold water.
6. Constantly stirring the soup pour egg mixture and continue to stir for 10 seconds more. Bring soup to a boil, taste and add salt if needed.
7. Add cut dill, bring to a boil, cover, remove from heat and let stand 20-30 minutes before serving.
Serve hot, warm or cold with a tbsp of sour cream or plain yogurt.
The next day this soup tastes even better!
Substitution idea for sorrel:
bunch of fresh spinach + 2-3 tbsp of freshly-squeezed lemon juice for sourness.
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