Quick and easy spring borscht! No meat, just healthy root and green vegetables, eggs and sour cream – this borscht is perfect for spring time.

Start by cutting carrots, parsley root and yellow onion into small cubes. Then cook these vegetables on a skillet with oil for 10-15 minutes on medium low heat.

Wash beets thoroughly and cut the green parts off. Wash beetroot greens, sorrel and spinach in a colander and then splash with boiling water. Cut the greens into thin strips.

Bring the water in a pot to a boil. Add cubed potatoes and rice. Let it boil for 5 minutes. Then add chopped greens, finely chopped beetroot and keep cooking for another 10 minutes. Lastly, add fried root vegetables, white vinegar, bay leaves, peppercorns and salt to taste. Bring everything to a boil and remove from heat.

Beat one egg and add 2 tablespoons of broth from your borscht. Add beaten egg to the pot and mix well.

Wash another egg thoroughly and boil it for 10 minutes. Place the egg into ice cold water and peel after it cools down. Cut the egg into quarters.

When serving the borscht, add a quarter of an egg and a dollop of sour cream into every bowl.

You will need

For borsch:

  • Water – 6 cups
  • 1 baby beetroot with greens
  • 4 potatoes
  • 1/2 carrot
  • 1/2 parsley root
  • 1 medium yellow onion
  • Sorrel – 8 oz
  • Spinach – 8 oz
  • Rice – 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • 1 egg
  • White vinegar – 1 tablespoon
  • 4-5 peppercorns
  • 2 bay leaves
  • Salt – to taste

To serve:

  • Sour cream
  • 1 hard boiled egg

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