Green Borscht with Spinach and Sorrel
Soups • Russian
Description
Recipe by Chef John Smith for a local diner.
Ingredients
- Sorrel 1½ kg
- Spinach 20 oz
- Potato 20 oz
- Onion 15 oz
- Carrot 5 oz
- Tomatoes 5 oz
- Celery salt 5 oz
- Celery stalk 0 oz
- Onion 5 oz
- Courgette 5 oz
- Parsley 5 oz
- Garlic 4 cloves
- Green peppercorns 1 tablespoon
- Ground Black Pepper 1 tablespoon
- Olive Oil 5 teaspoons
- Sour Cream to taste
- Parsley to taste
- Salt to taste
Step-by-Step Guide
Step 1
Thoroughly wash the onion, celery stalk, carrot, and parsley root, and cut them into large pieces without peeling. Place the vegetables on a baking sheet, adding unpeeled garlic cloves as well. Drizzle with olive oil and place in a preheated oven at 390°F (around 400 degrees Fahrenheit). Roast until golden brown for 15-20 minutes.
Step 2
Transfer the vegetables to a large pot, add 4 liters of cold water, and bring to a boil over medium heat.
Step 3
Skim off the foam, add peppercorns and roughly chopped tomatoes, and season with salt. Bring it back to a boil, reduce the heat to the lowest setting, and simmer for one hour.
Step 4
Strain the broth through a fine sieve, add a third of the peeled and chopped potatoes, and cook until the potatoes are tender and start to break apart. Blend the potatoes with an immersion blender.
Step 5
Slice the onion into thin half-rings and sauté in olive oil until soft and golden.
Step 6
Add the remaining potatoes, cut into small cubes, to the soup and cook until tender.
Step 7
Chop the sorrel and spinach. Place them in a skillet, add a little water, and simmer until reduced by half.
Step 8
Add sorrel and spinach to the soup, then add the sautéed onions. Allow the soup to heat through and season with salt and pepper to taste.
Step 9
Ladle the soup into bowls, sprinkle with chopped parsley, and serve with sour cream.
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