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Grandma's green borscht
1
Try real Ukrainian borscht without beetroot, with sorrel and young greens, passed down from grandmothers to grandchildren as a family treasure. This soup is light, refreshing, and has a pleasant sourness from sorrel that makes it special. Historically, green borscht was the first borscht in Ukraine several centuries before beetroot appeared. It can be cooked with different types of meat or even fish, providing room for experimentation for every housewife. To add vividness to the taste, you can use young sorrel, nettle, or orach, as well as spinach for a rich green color. Every grandmother has her own secret in preparing this traditional soup.
Variations
- Can be cooked with pork, beef, chicken meat, or fish
- Instead of sorrel, use young nettle or orach
- Add spinach for a richer green color
Tenderness secrets
- Add sorrel in the last 5-6 minutes to preserve the green color
- Cook the meat slowly on a low heat for maximum tenderness
- Boil the eggs separately and add them chopped before serving
Ingredient tips
- Choose young sorrel for minimum bitterness
- If sorrel is frozen, thaw it before use
- Fresh dill, parsley, and green onions enhance the flavor
Culinary nuances
- Historically, this was the first borscht in Ukraine several centuries before beetroot appeared
- Every grandmother makes her own version depending on the region of origin
- Serve with cold sour cream and chopped boiled eggs
Ingredients for the recipe
Ingredients
Pork on the Bone
400 g
Devaytis Non-carbonated Mineral Water 5l
1.5 l
Potato
4 pcs
Onion
1 pc
Carrot
1 pc
Auchan Sorrel Bundle 75g
150 г
Yasensvit Molodylni Chicken Eggs С0 10pcs
3 pcs
Oleina Traditional Refined Sunflower Oil 850ml
2 tbsp
Prypravka Laurel Leaves
2 pcs
Pripravka ground black pepper 20g
to taste
Sto Pudiv Stone Salt 400g
to taste
Dill And Parsley Bunch 100g
to taste
Organic Milk Thermostatic Organic Sour Cream 20% 250g
to taste
Preparation steps
01
Broth cooking — Rinse the meat, place it in a pot with water, bring to a boil, remove the foam, and cook on a low heat for 1.5 hours. Time: 90 mins. Reference: Meat is tender, broth is aromatic.
02
Vegetable preparation — Cut potatoes into cubes, chop onion and carrot finely. Time: 10 mins. Reference: Vegetables are ready for boiling.
03
Adding potatoes — Add potatoes to the hot strained broth, bring to a boil, and cook for 10 minutes. Time: 10 mins. Reference: Potatoes are halfway tender.
04
Sautéing vegetables — Sauté onion and carrot in oil over medium heat for 8 minutes until golden. Time: 8 mins. Reference: Vegetables are soft and golden.
05
Boiling eggs — Boil eggs in salted water for 10 minutes, cool and peel them. Time: 10 mins. Reference: Eggs are fully cooked.
06
Adding sautéed vegetables — Add sautéed vegetables to the borscht, add bay leaf, salt, and pepper. Time: 2 mins. Reference: Vegetables are evenly distributed.
07
Tip: True grandmother's borscht tastes better on the second day when the flavors blend. Serve hot with sour cream and fresh greens. It can be made in large portions and stored in the refrigerator for up to 3 days.
Where to order ingredients
Select the required ingredients in one of the stores
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