This green borscht is very aromatic and nutritious. Sorrel gives it a nice kick and sausage links add a distinctive nice flavor. You should definitely try this borscht!

Wash brisket under running water, place into a pot and add cold water. Place on the stove and quickly bring to a boil. Remove any foam that might appear on the surface. Cover with a lid, turn the heat down to low and cook for 2-3 hours. Remove any fat that will be appearing on the surface. Add 1 whole onion and 1 whole parsley root 30 minutes before the broth is done. Also add salt and peppercorns. When the broth is done, take the meat out and cut into bite sized pieces. Toss boiled vegetables and strain the broth.

Wash beetroots thoroughly and dry with a paper towel. Preheat your oven to 350 F and bake beetroots for 1 1/2 hours. When done, take the beetroot out, cool it down, peel and cut into very thin strips or small cubes.

Cut sorrel and spinach into thin strips. Use the fat you’ve collected from your broth to fry these greens on a skillet. Cook sorrel and spinach for 8-10 minutes on medium low heat.

Heat butter on a skillet and add all purpose flour. Cook on low heat, constantly stirring, until the mixture become light golden in color. Cool it down and mix well with sour cream.

Cut sausage links in circles and fry them on a skillet with little oil.

Bring the broth back to a boil. Add cubed potatoes and, in 15 minutes, add baked beetroot, carrot, spinach and sorrel, tomato puree and fried sasuage circles. Cook for 15 minutes. In the end, add flour and sour cream mixture, sugar and salt to taste. Turn the heat off and cover with a lid. Let stand 20-30 minutes before serving.

You will need:

For broth:

  • Water – 10 cups
  • Brisket – 15 oz
  • 1 parsley root
  • 1 medium yellow onion
  • 5 peppercorns
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 14 oz
  • 2-3 medium potatoes
  • Sorrel – 4 oz
  • Spinach – 4 oz
  • 1 carrot
  • Tomato puree – 4 tablespoons
  • Butter – 2 tablespoons
  • All purpose flour – 2 tablespoons
  • Sour cream – 1/2 cup
  • Sausage links – 7 oz
  • Sugar – 2 tablespoons
  • Salt – to taste


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