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Meat-free green borscht
1
This green borscht without meat is a true Ukrainian classic, which is easy to prepare even at home. Featuring its distinctive sour taste, this dish with sorrel becomes an ideal choice for those who want to enjoy traditional cuisine without extra calories. Thanks to the use of young sorrel, the green borscht acquires a distinctive green color and rich aroma. And if you love experimenting, try replacing it with nettle or spinach — the result might surprise you. Another advantage of this borscht is the ability to freely change the ingredients. Who would have thought that rice could be replaced with pearl barley! Regardless of the choice, this dish will delight you for years.
Instead of sorrel, you can use young nettle, lamb's quarters, or spinach
The egg can be served boiled and cut into pieces or beaten into the soup
Rice can be replaced with pearl barley or buckwheat for variety
Sorrel must be fried separately to preserve its taste and color
Beat the egg without overdoing it - it should not turn white
Add the egg gradually, stirring constantly to achieve an even consistency
Use young sorrel in early spring for the best taste
Rice can be white or brown - both options are suitable
Vegetable oil should have a neutral taste, so as not to overpower the vegetables
Borscht gains a deeper flavor if it stands for 10-15 minutes before serving
Serve sour cream separately in a bowl, allowing guests to add to taste
Fresh herbs - parsley, dill, green onion - are added at the end for aroma
Ingredients for the recipe
Ingredients
Auchan Sorrel Bundle 75g
200 g
Potato
3 pcs
Khutorok Parboiled Long Grain Rice 800g
0.5 cup
Kvochka Faina Kurka Chicken Eggs С2 10pcs
3 pcs
Auchan Vitamin Bunch 75g
1 bunch
Shhedryj Dar Refined Sunflower Oil 500ml
3 tbsp
Khutorok Premium Wheat Flour 1kg
1 tbsp
Kuyalnyk Family Non-Carbonated Mineral Water 6l
2.5 l
Molokiya Sour Cream 15% 300g
1 tbsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
3 pinches
Preparation steps
01
Preparing the greens — Rinse green onion and parsley under running water, pat dry with paper towel and finely chop. Time: 5 min. Guideline: Greens are ready when they are finely chopped.
02
Preparing the vegetables — Wash the potatoes, peel them and cut into small pieces suitable for soup. Time: 5 min. Guideline: Potatoes are cut to the same size.
03
Cooking the base — Pour water into a deep pot, place over medium heat, add potatoes, rice, green onion, parsley and salt, stirring as it cooks. Time: 20 min. Guideline: Potatoes are firm but fall apart when pierced with a fork.
04
Frying the sorrel — Pour vegetable oil into a pan, add washed and chopped sorrel, fry stirring over medium heat. Time: 5 min. Guideline: Sorrel is soft and darker in color.
05
Adding the sorrel to the soup — Carefully transfer the fried sorrel from the pan to the soup, continue cooking over medium heat. Time: 3 min. Guideline: The soup has turned green.
06
Preparing the egg mixture — Beat the eggs well with a whisk in a separate bowl, gently add flour and whisk everything together a bit more. Time: 3 min. Guideline: The mixture is uniform and combined.
07
Tip: Serve the borscht hot, adding a spoonful of sour cream to each bowl. Optionally, you can separately prepare a couple of hard-boiled eggs, slice them and add to the borscht. The borscht tastes better after standing for 10-15 minutes.
Where to order ingredients
Select the required ingredients in one of the stores
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