Ukrainian summer green borsch (vegan)
Made with lots of green vegetables and herbs, this is a spring and summer version of the famous beetroot borsch.
Sorrel is the star of this soup. Lemony and zingy, this leafy veg looks like the long leaf spinach when in the fields, that turns a darker, brown colour when cooked.
Some smetana sour cream is a must have with this borsch, as well as a slice of one of our pies.
A note on sorrel's special qualities: please note that when cooked, some leaves will naturally leave short strands, which are soft and totally edible, so, please don't be surprised.
Sorrel is a nutritional powerhouse, providing significant amounts of important
micronutrients, including vitamin A, a fat-soluble vitamin that helps you to maintain
healthy vision, skin, immune function, growth, and reproductive health and vitamin C,
an important antioxidant that helps the body resist infection.
Size: 800ml that will serve 3 people.
How to store and re-heat: in the fridge for 3 days. To re-heat, transfer into a pot and re-heat on a medium heat until nicely hot. Do not freeze.
Ingredients: potatoes, carrots, onions, celery, fresh sorrel, concentrated sorrel, spinach, garlic, parsley, dill, sunflower oil, salt, pepper, bay leaf.