Prepare such a healthy and tasty green borscht with sorrel! The classic version of cooking green borscht is exactly the same, but without the addition of tomato, as indicated in the recipe. In my family, this soup has always been prepared with the addition of tomato juice or tomatoes, it turns out even tastier! Tomato – paste or juice needs very little and much less than for Ukrainian borscht.

Ingredients for cooking green borscht:

Meat (chicken, pork or beef) 300 g
Water 2.5 l
Sorrel 1 bunch
Potatoes 3 pcs.
Onion 1 pc.
Carrot 1 pc.
Tomato juice or fruit drink 0.5 stack.
Eggs 4 pcs.
Greens (parsley or dill)
Vegetable oil for frying vegetables
Salt – to taste
Recipe for green borscht with sorrel:

1. Boil the broth. To do this, pour the washed and cut into pieces meat with cold water and cook for 40 minutes. – 1 hour. You can add carrot and parsley roots to the broth, which will add flavor to the broth.
2. Peel onions and carrots. Finely chop the onion, and grate the carrots.
3. Make a vegetable dressing. Fry onions and carrots in vegetable oil for a few minutes, then add a little tomato juice (or chopped tomatoes, or tomato paste with water) and simmer for 5-8 minutes.
4. Rinse sorrel and herbs, dry and cut.
5. Wash potatoes, peel and cut into cubes.
6. Put the potatoes in the finished broth and cook until cooked for 10 – 15 minutes.
7. Hard boil eggs, peel and chop.
8. Add vegetable dressing, sorrel, herbs and eggs to the broth, salt to taste. Bring the broth to a boil and turn off.
Now you know how to cook green borscht with sorrel! Before serving, you can season the dish with sour cream.

Enjoy your meal!