Mennonite Sommer Borscht
A pale summer borscht of sorrel, potato and cream, quite unlike the red beet kind.
🇨🇦Canada· Manitoba
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9 g
- carbs
- 26 g
- protein
- 6 g
- calories
- 210
Instructions
- 1
Simmer the potatoes in the stock for 15 minutes until tender.
- 2
Add the sorrel and green onions and cook 5 minutes — the sorrel will collapse and go olive.
- 3
Take the pot off the boil and stir in the cream slowly so it does not split.
- 4
Add the dill and season.
- 5
Warm through without boiling and serve.
Chef's tips
Sorrel is sharp on its own; the cream is there to balance it, so do not cut it back.
Ingredient substitutions
- sorrel → spinach with an extra tablespoon of lemon juice
Storage
3 days refrigerated; reheat gently.
Common mistakes to avoid
- •Boiling after the cream goes in
Serving suggestions
Zwieback and butter
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