Borsch with sorrel and beets

Pamper your family and friends, cook them delicious borscht with sorrel and beets.

Cooking time 50 minutes


Potatoes 2 pcs

Carrot 1 pc

Beet 1 pc

White cabbage 200 g

Tomatoes 2 pcs

Onion 1 pc

Garlic clove 2 pcs

Sorrel 1 bunch

Dill (greens) 1 bunch

Vegetable oil 2-3 tbsp. l.

Salt to taste

Pepper to taste


Peel and dice the potatoes. Fold in a saucepan of boiling water (1.5-2 liters) and cook for 3-5 minutes.

Add chopped cabbage and cook for 2-3 minutes.

Peel carrots and onions. Finely chop the onion, grate the carrots.

Put carrots and onions in a frying pan with vegetable oil and fry for 1-2 minutes.

Add chopped beets into strips.

Add the diced tomatoes.

Fry and add 2-3 tbsp. spoons of water, put out a little. Add the frying to the pan and cook for 7-10 minutes over medium heat.

Rinse and dry greens.

Chop greens, pass the garlic through a press.

Add greens to borscht, salt and pepper. Remove from heat and cover. Let it brew for 10-15 minutes.

Pour into plates and serve.

Bon appetit!