This borscht is called Green since it uses a plethora of green leafy vegetables instead of regularly used cabbage. This is a healthy lean borscht packed with flavor and a nice zesty touch of sorrel.
To start, place lean beef in a large pot, add cold water, cover with a lid and bring to a boil on high heat. Turn the heat down and let the broth simmer for 40 minutes. Skim the broth regulartly while it simmers. Add roughly chopped carrots, parsley root, 1 whole onion and salt. Simmer for another 40 minutes.
Take the meat out of the broth and cut in cubes. Place the meat into a separate bowl. Strain the broth.
Shred beetroots, carrots and parsley roots and add the shredded vegetables into a separate pot. Add tomato puree, 1 tablespoon of butter, add 2 cups of broth and cover. Simmer on low for 1 hour.
Add 2 tablespoons of oil to the pan and add finely chopped white onion. Roast the onion until it turns translucent.
Transfer the onion into a bowl. In a clean pan heat up butter, add flour and fry the butter and flour mixture until it turns light yellow. Add 4 tablespoons of broth one by one and simmer for 5-7 minutes constantly stirring. Strain the mixture.
Add cubed potatoes to a pot with simmering broth and bring to a boil. Add sauteed vegetables, roasted onions, finely chopped sorrel and spinach, chopped scallions, butter and flour base, add salt and boil for 10-15 minutes.
Boil eggs until they are hard. Peel the eggs and cut in halves.
When serving the borscht, ladle it into the bowl, add shredded boiled beef, half of a boiled egg and sour cream. Sprinkle with finely cut parsley.
You will need
- 8 ½ cups of water
- 1 pound of lean beef or beef brisket
- 1 ½ teaspoon of salt
- 8 ½ cups of water
- 10 oz of shredded beetroot
- 2 medium potatoes.
- 1 carrot.
- 2 parsley roots.
- 2 yellow onions.
- 2 cups shredded sorrel leaves
- 2 cups shredded spinach leaves
- 1 cup cut scallions
- 2 tablespoons tomato puree
- 2 tablespoons drawn butter
- 2 tablespoons vegetable or olive oil
- teaspoon all purpose flour
- Salt to taste
- 4 tablespoons sour cream
- 2 hard boiled eggs.
- 4 teaspoons finely cut parsley
This Green Borscht can be made with vegetable broth instead of beef broth. To make vegetable broth, cut carrots, one onion and one parsley root in halves, put the vegetables in a pot and cover with cold water. You can add snap peas as well, if you like. Simmer on low for 3 hours until only ⅓ of the initial water is left. Strain the vegetable broth, return to pot, add salt and bring to a boil. Substitute olive oil for drawn butter and do not add boiled eggs and you will have a perfect thick vegan green borscht!
You will need:
- 1 gallon of water
- 2 carrots
- 1 parsley root
- 1 yellow onion
- 2 cups snap peas
- 1 ½ teaspoon salt