Craving something zesty and on the tart side? This green borscht is an awesome example of healthy and light and at the same time very flavorful and hearty soup. Beetroot greens, sauerkraut, mushrooms, spinach and sorrel – this borscht is packed with vitamins and minerals but not heavy on your stomach.
Wash mushrooms thoroughly and peel. Place in a pot, cover with cold water and bring to a boil. Remove any foam, turn the heat down to low and cook the mushrooms for 40 minutes. Add salt 10 minutes before the broth is done. Take the mushrooms out and cut into strips. Strain the broth.
Cut beetroot greens off of the beetroot. Wash beetroots thoroughly, place in a pot, cover with cold water and cook for 1 1/2 hour. Take cooked beets out, peel them and cut into small cubes.
Examine sauerkraut that you have on hand. Cut big pieces into smaller ones and if sauerkraut is too sour, wash it under cold water and wring thoroughly.
Place beet greens, spinach and sorrel into boiling water and cook for 5 minutes. Remove and place into a colander immediately. Cut them into strips. Boil your sauerkraut separately for 30 minutes and place into colander as well.
Bring the broth back to a boil. Add boiled sauerkraut and beetroot, greens, chopped dill and salt to taste.
Serve this borscht with mayonnaise and sour cream.
You will need
- Water – 6 to 8 cups
- Fresh white mushrooms – 15 oz
- Salt – 1 1/2 teaspoon
- Beets – 10 oz
- Sauerkraut – 7 oz
- Sorrel – 8 oz
- Spinach – 7 oz
- Chopped dill – 2 tablespoons
- Salt – to taste
- Sour cream – 4 teaspoons
- Mayonnaise – 4 teaspoons
Finely chop fresh green cabbage and shred a carrot. Transfer into a big bowl, add bayleaf and peppercorns, mix well.
Mix water, sugar and salt until dissolved.
Take a glass jar or deep clay pot and pack the cabbage mix in hard, add water with salt and sugar.
Cover with a lid and leave in a warm place for 5-6 days.
Then transfer your sauerkraut into the fridge and leave for 2-3 days. The cabbage is ready. Keep refrigerated.
You will need:
- Fresh green cabbage – 4 pounds
- 1 carrot
- 3 bay leaves
- 6 peppercorns
- Water – 4 cups
- Sugar – 2 tablespoons
- Salt – 2 tablespoons