Homemade green borsch with sorrel

The dish owes its color and name to sorrel, a very tasty and healthy dish, especially in spring, when there is a lack of vitamins in the body.

Ingredients

• spinach 50 g
• sorrel 50 g
• carrots 20 g
• tomato paste 15 g
• green onion 15 g
• onion 10 g
• margarine 10 g
• sour cream 10 g
• parsley 5 g
• vinegar 5 g
• potatoes 2 pcs.
• beets 1 pc.
• flour 1/2 tsp
• sugar 1/2 tsp
• ground black pepper
• Bay leaf
• greens

Directions

1. Peel the beets, cut into strips and salt. Add vinegar, stir. Put the mass in a bowl for cooking the soup, add the fat collected from the pre-cooked meat broth, tomato paste, granulated sugar, salt, a little flour, pour in a little more vinegar and simmer until tender.
2. Cut carrots, parsley and onions into strips, sauté on table margarine. Put raw chopped potatoes in a boiling broth, add stewed beets, sautéed, cook the borscht until tender. 5-10 minutes before the end of cooking, put chopped sorrel, spinach, green onions, spices into the green borscht to taste.