This borscht hits all the marks for great summer dish. It’s fresh and zesty thanks to sorrel, it’s light and packed with vitamins and minerals. There’s no meat used in this borscht, however boiled eggs make a great source of protein. Try this one and you won’t be disappointed.
Start by cutting your beets into thin strips. Add salt, mix them well and place into a pot. Add 2 tablespoons of beetroot brew, vegetable oil, sugar and cover with a lid. Cook on low for 30 minutes.
Cut carrots and parsley root into thin strips and chop green onions. Place everything on a skillet with a little vegetable oil and fry these vegetables on medium heat for 10-15 minutes. In a separate skillet, fry some all purpose flour without any oil until it becomes light golden in color. Cool it down, add 4 tablespoons of water, mix well and strain through fine mesh. Add this flour mixture to a skillet with vegetables when they are almost done.
Place sorrel into a pot, add a little bit of water and cook on low for 5 minutes. Drain the liquid and blend sorrel in a blender.
Bring water and beetroot brew in a pot to a boil. Add stewed beetroot, fried vegetables and blended sorrel. Cook for 10 minutes, then remove from heat to let it cool.
In the meantime, hard boil the eggs. Peel them and cut into quarters lengthwise.
When serving the borscht, add sour cream, 2 quarters of an egg and chopped parsley into every bowl.
You will need
- Water – 4 cups
- Beetroot brew – 2 cups
- Beetroot – 12 oz
- 1 carrot
- 1 parsley root
- 5 springs of green onion
- Sorrel – 16 oz
- Vegetable oil – 2 tablespoons
- All purpose flour – 2 tablespoons
- Sugar – 2 teaspoons
- Salt – to taste
- Sour cream
- Chopped parsley
You can make this borscht without beetroot brew, using only water. In this case, when stewing beets, add citric acid. In this case you will need a pinch of citric acid. Mix it with 2 tablespoons of water in a cup and add to beetroot. Alternatively, you can use 1 teaspoon of white vinegar instead.
Peel and wash your beetroots. Cut ⅕ of beetroot into large pieces, mix with whole beetroot and place into a clean glass or clay dish. Add cold water and leave for two days in a warm place. After the fermentation is over, transfer the brew to the fridge. The brew is ready in 13-15 days. Remove any mildew that might have appeared on top of the brew.
You will need:
- Beetroot – 2 pounds
- Water – 8 cups