Cut your yellow onion, carrot and parsley root in halves, place into a deep pot, add cold water and bring to a boil. When it boils, add salt, reduce heat and let it simmer for 1 ½ hours. Strain the broth.
With a shredder, shred the beetroot, place into a skillet with butter and roast for 3-4 minutes on medium high heat. Add around 3 tablespoons of water and stew the beetroot on low for 15-20 minutes.
Strain canned mussels, cut them into medium pieces and place into a skillet with butter. Add finely chopped green onions and cook for 7-8 minutes.
Wash sorrel and cut into stripes.
Bring your vegetable broth to a boil and add cubed potatoes. After it boils again, add stewed beetroot and let it cook for 15 minutes. Add roasted mussels with scallions. Cook for another 10-15 minutes. Then add prepared sorrel, ground black pepper, sugar and salt. Bring to a last boil and turn off the heat. Let is stand covered for 15 minutes. Meanwhile, hard boil eggs, peel them and cut in halves.
When serving the borscht add sour cream and 1 half of the boiled egg into a bowl. Sprinkle with chopped dill.

You will need:

For broth:    

  • Water – 8 cups
  • 1 carrot
  • 1 parsley root
  • 1 yellow onion
  • Salt – 2 teaspoons

For borscht:     

  • Beetroot – 12 oz
  • 4 medium potatoes
  • 4 Green onions  
  • Sorrel – 12 oz
  • Butter
  • Canned mussels – 12 oz
  • Sugar – 1 tablespoon
  • A pinch of ground black pepper
  • Salt – to taste

To serve:      

  • Sour cream
  • Hard boiled eggs
  • Chopped dill


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