If you like cream soups and the taste of borscht, this recipe is just for you! A classic green borscht recipe in a cream form – it’s tasty, it’s beautiful and it’s irresistible!
Chop your carrots, onions, bell pepper and cabbage. Place everything in a pot, cover with mineral water and tomato juice and bring to a boil. Turn the heat down to low and cook for 30 minutes.
Chop dill, sorrel, spinach, green onion and parsley and add to your borscht. Cook for 20 minutes and remove from heat.
Cool the borscht down a little and pour the liquid out to a separate container. Add 1 egg yolk and use immersion blender to blend everything thoroughly. Pour the broth back into a pot, add salt to taste and bring to a boil once again. Remove from heat.
You can serve this borscht hot or cold, it’s tasty either way!
You will need:
- Mineral water – 5 cups
- Tomato juice – 1 cup
- Fresh green cabbage – 8 oz
- Sorrel – 7 oz
- Spinach – 4 oz
- 1 large carrot
- 1 large yellow onion
- 1 green bell pepper
- Chopped green onion – 1 tablespoon
- Chopped parsley – 1 tablespoon
- Chopped dill – 1 tablespoon
- 1 egg yolk
- Salt – to taste
This borscht is also known as: Green Borscht with Sorrel