What authentic sorrel borsch really looks like: not green, but white
Sorrel borsch is a popular Ukrainian dish that is prepared in the spring and summer. It is usually based on a rich meat broth. Greens add a refreshing sourness and green color. But once upon a time, this borsch was white in color because it was made with sour milk.
Together with the hostesses of Vinnytsia region, Halyna and Olena, the famous Ukrainian TV presenter Kostiantyn Hrubych cooked white sorrel borsch. He shared the recipe on his Facebook page.
Greens for making borsch
Source: Photo from Kostiantyn Hrubych's Facebook page
Ingredients:
- water - 1 liter
- sour milk (or kefir or whey) - 1 liter
- soaked millet - 150 g
- potatoes - 300 g
- boiled eggs - 3 pcs.
- onions - 2 pcs.
- carrots - 1 pc.
- sorrel - 200 g
- green onions - 50 g
- parsley - 30 g
- salt, ground black pepper - to taste
Method of preparation:
Put the necessary ingredients in the broth
Source: Photo from Kostiantyn Hrubych's Facebook page
1. Boil the eggs.
2. Add millet and diced potatoes to the water.
3. Chop the onion.
4. Rinse the sorrel well and chop it.
Cooking borscht
Source: Photo from Kostiantyn Hrubych's Facebook page
5. Grate the carrots. Put them in a frying pan with the onion to fry.
6. Cut the boiled eggs into large pieces.
7. Add sour milk to the potatoes and millet. The borscht should not boil too much.
8. Add sorrel, green onions, sliced eggs, and roast.
Kostyantyn Hrubych tasting the cooked borsch
Source: Photo from Kostyantyn Hrubych's Facebook page
9. Add the chopped herbs.
10. Add a little pepper and let it boil for just a minute.
Kostyantyn Hrubich
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