Green Borscht Zelany Borscht Recipes
UKRAINIAN GREEN BORSHCH (ZELANY BORSHCH) SORREL SOUP
I grow this wonderful sour herb in my garden. You can buy seeds and plant in your garden and they will come up every year. I always freeze bags of sorrel for the winter because my son loves this soup. Pick the leaves, wash well a few times and chop and put in containers or freezer bags. When you are ready just pop them in the soup from frozen state. If you don't have enough sorrel use 4 cups tightly packed chopped sorrel and 3 cups tightly packed chopped spinach or Swiss chard and juice of one lime. Adjust the sorrel to your taste. If you like it less sour then by all means use less or combine it with spinach or Swiss chard.
Provided by Olha7397
Categories European
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a large soup pot over medium heat. Add the celery and onion, carrot, parsnip if using and sauté, stirring, until the onion is softened, about 7 minutes. Add the scallions and sauté for another 5 minutes.
- Add the stock to the soup pot and bring to a boil. Add the potatoes, then reduce the heat to medium low and simmer, partially covered, until the potatoes are tender, about 20 minutes.
- Bring the soup to a boil. Add the chopped sorrel (sorrel and spinach if using) and cook until wilted, 3 minutes if using fresh and 10 minutes or so if using frozen. Add dill and chopped parsley, salt and pepper to taste.
- Serve in soup bowls and garnish with chopped eggs if you wish and a dollop of sour cream or sweet cream and more chopped dill. Serves 4.
- Variation: When you add the potatoes don't dice them just cut them in half. When they are tender remove with a slotted spoon, and set them aside. Bring the soup to a boil Add the sorrel and cook till wilted. Remove from heat and add the salt and pepper.
- Working in batches, process the soup in a food processor until the sorrel and spinach are finely minced. Transfer the soup to a tureen and stir in 1/2 cup of heavy or whipping cream. Cool, then refrigerate for 2 hours.
- Dice the reserved potatoes and add them to the soup right before serving. Serve each soup portion garnished with 1 or 2 slices of egg and sour cream.
Nutrition Facts : Calories 216.8, Fat 8.8, SaturatedFat 4.5, Cholesterol 22.5, Sodium 363.3, Carbohydrate 26.9, Fiber 2.4, Sugar 6.5, Protein 8
GREEN BORSCHT - ZELANY BORSCHT
Serve this healthy soup with delicious Russian black bread and creamy butter. Posted in response to a recipe request from an online source.
Provided by Molly53
Categories Vegetable
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the meat in a deep soup pot; add the broth and water.
- Bring the liquid to a boil, reduce the heat, and simmer, skimming off the foam until the liquid is clear, about 20 minutes.
- Add the next five ingredients and simmer, covered, for 90 minutes.
- Cut the spinach leaves in 1/2 inch ribbons and add them to the soup.
- Add the next three ingredients, cover and simmer until the potatoes are tender, about 20 minutes.
- Season to taste with salt.
- To serve, place an egg, quartered lengthwise into wedges, in each of 8 bowls.
- Ladle the hot soup over the egg and top with sour cream, if desired.
Nutrition Facts : Calories 238.7, Fat 10.4, SaturatedFat 3.5, Cholesterol 248.9, Sodium 164.8, Carbohydrate 16.3, Fiber 2.8, Sugar 3.9, Protein 19.9
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