Russian Spring Borscht with Sorrel

When the red borsch meets the green borsch they become this one. Sour from sorrel and sweet from beets. Very light soup. Add hard boiled egg and sour cream in it for balance.

Russian Spring Borscht with Sorrel

 

Yield: 4 servings

3 small beets with stems, peeled and chopped
1 medium potatoes, peeled and chopped
1/2 lb. sorrel (sour grass) or spinach
1 tbsp. vegetable oil
4 cups vegetable stock or water
Salt to taste
Coarsely ground black pepper
Juice from 1/4 lemon
Sour cream (optional)
Boiled eggs (optional)
Finely chopped fresh garlic and parsley for garnish.

Russian Spring Borscht with Sorrel

Peel and cut beets matchstick width and sauté it over medium heat in the oil with a pinch of salt about 5 minutes.

Bring the vegetable stock to a boil. Add potatoes and chopped beet stems. Bring to a boil and simmer 10 minutes, add sautéed beets and cooked 5 minutes more, until tender.

Russian Spring Borscht with Sorrel

Season to taste with salt and pepper, add chopped sorrel (if using spinach, add more lemon juice), lemon juice, garlic and parsley and let stay 5-10 minutes covered for intensive color and taste. Serve with a dollop of sour cream, and hard boiled egg, if desired.

1 serving equals 93 calories (without egg and sour cream)

Russian Spring Borscht with Sorrel
Russian Spring Borscht with Sorrel

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