Cold Borscht with Sorrel

Zesty and a little bit tart sorrel, fresh radishes, tomatoes, cucumbers and greens make the best option for a quick summer meal. This borscht is healthy and refreshing – exactly what you need during hot summer days.

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.

You will need

For borscht:       

• Water – 6 cups
• Sorrel – 16 oz
• 1 cucumber
• 4-5 radishes
• 2 tomatoes
• 1 bell pepper
• 2 eggs
• Chopped green onion – 2 tablespoons
• Chopped dill – 1 tablespoon
• Chopped parsley – 1 tablespoon
• Sour cream – 4 tablespoons OR
  Mayonnaise – 4 tablespoons
• Salt – to taste

Option

You can make this borscht without tomatoes and bell peppers. In this case, you will need twice as much cucumbers and radishes.