Green Borscht Zelany Borscht Recipes

UKRAINIAN GREEN BORSHCH (ZELANY BORSHCH) SORREL SOUP

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.

GREEN BORSCHT

Steps:

• Bring the beef stock to a boil in a large pot.
• Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
• Reduce heat; cover and simmer for 1 hour.
• Remove from heat and place into a large tureen and stir in the cream; add the dill.
• Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg.