Homemade Green Borscht (ukrainian Sorrel Soup

• timp total: 25 minutes

Ingrediente

2 cups (60 g) fresh sorrel leaves, chopped (or substitute with spinach and a splash of lemon juice)

4 medium potatoes, peeled and diced

1 medium onion, finely chopped

2 medium carrots, grated

3 cups (720 ml) vegetable or chicken broth

1 cup (240 ml) sour cream (or Greek yogurt for a lighter version)

2 tbsp olive oil or butter

2 hard-boiled eggs, chopped

2 tbsp fresh dill, chopped (plus extra for garnish)

1 bay leaf

1 tsp smoked paprika (optional, for garnish)

Salt and black pepper to taste

Optional: drizzle of olive oil for serving

Instrucțiuni

Cook the vegetables:

In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the grated carrots and cook for another 2 minutes.

Simmer the potatoes:

Add the diced potatoes to the pot, along with the broth and bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.

Add sorrel:

Stir in the chopped sorrel leaves and cook for 2–3 minutes until wilted. If you're using spinach, add it along with a squeeze of lemon juice to mimic the tangy sorrel flavor.

Blend in creaminess:

In a small bowl, whisk the sour cream with a ladle of the hot broth to temper it. Slowly stir this mixture back into the soup. Let it simmer on low heat for another 2–3 minutes, but avoid boiling to prevent curdling.

Finish with flavor:

Add the fresh dill, and season the soup with salt and black pepper to taste. Remove the bay leaf before serving.

Serve:

Ladle the soup into bowls and top with chopped hard-boiled eggs, a sprinkle of smoked paprika, and extra dill for garnish. Drizzle with olive oil if desired.