Cold Borscht With Sorrel
Ready In: 35 mins
Serves: 4
Yields: 2 quart
Ingredients
- 6 cups water
- 16 ounces sorrel
- 1 cucumber
- 4 -5 radishes
- 2 tomatoes
- 1 bell pepper
- 2 eggs
- 2 tablespoons chopped green onions
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- 4 tablespoons sour cream
Directions
- Cut sorrel into thin strips, place in a pot and cover with salted boiling water. Cook on high heat for 3 minutes. Cool sorrel and sorrel broth down.
- Wash the eggs and hard boil them. Place boiled eggs into ice cold water, cool them down, peel and cut into halves.
- Wash and cut radishes, cucumbers, bell peppers and tomatoes into small cubes. Chop green onions, dill and parsley. Add halved eggs and cut vegetables into a pot, cover with sorrel and sorrel broth. Dress with sour cream or mayonnaise.
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