similar recipes: borscht
Cook the onion in the butter until wilted. Add the soup stock and all the vegetables except sorrel. Cook until very tender. (You may also strain and press the vegetables through a sieve when cooked.) Toss in the sorrel and continue cooking for 15 more minutes.
Sorrel is a plant with tender sour leaves which is used in soups, salads, and sauces. It grows wild in Ukraine, but in Canada it is cultivated in the gardens. Sorrel borshch has a specific character of its own. You can freeze fresh sorrel for the winter. If I don't have sorrel, I use in its place swiss chard and the juice of 4 limes or more to taste.
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