Green borscht with sorrel: how to prepare a refreshing dish properly

In spring and early summer, green borscht becomes very popular. It's a rich, light and vitaminized dish with an incredible flavor and a specific sourness that sorrel gives it.

Food blogger Volodymyr Yaroslavskyi shared how to cook green borscht with sorrel on Instagram. He also explained what kind of meat to choose and how much of it should be used to make the dish as tasty as possible.

Ingredients for 6 liters of the finished dish

• chicken - 1 piece
• large carrots and onions for broth
• large carrots - 2 pcs
• large onions - 3 pcs
• oil for frying
• eggs - 10 pcs
• sour cream - 500 g
• potatoes - 500-700 gr
• sorrel - 700 gr
• spinach - 200 g
• green onions, parsley, garlic - 200 g
• salt
• pepper

Method of preparation

1. Put chicken in a saucepan and add whole carrots and onions. Cook the broth.

2. Fry chopped carrots and onions over low heat until golden brown.

3. Take out the cooked chicken to disassemble it from the bones. Strain the broth.

4. Add the chopped potatoes to the hot broth, bring to a boil and cook for 5 minutes.

5. Add the finished roast, bring to a boil again, and add the roughly chopped herbs.

6. Bring to a boil and immediately remove from heat. Season to taste with salt; if there is not enough sorrel, you can add a little lemon juice.

7. Add chicken, boiled eggs and sour cream.