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Cold Borscht With Sorrel

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READY IN:
35mins
SERVES:
4
YIELD:
2 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut sorrel into thin strips, place in a pot and cover with salted boiling water. Cook on high heat for 3 minutes. Cool sorrel and sorrel broth down.
  2. Wash the eggs and hard boil them. Place boiled eggs into ice cold water, cool them down, peel and cut into halves.
  3. Wash and cut radishes, cucumbers, bell peppers and tomatoes into small cubes. Chop green onions, dill and parsley. Add halved eggs and cut vegetables into a pot, cover with sorrel and sorrel broth. Dress with sour cream or mayonnaise.

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