what a treat
Unlike its’ hearty cousin (red beet borsch ) with strong flavours that warm you up during cold winter days, this borsch is light and can be eaten hot or cold. It is known in all Eastern European cousins and sometimes also called Sorrel or Shchav Soup.
As with many other traditional recipes, there are endless variations of this borsch. I am going to share the version made in my family. I “eat with my eyes” first and 4 simple but colourful ingredients make this borsch very appetizing.
Green borsch is traditionally made from lemony sorrel. I am yet to find sorrel in Toronto so I made it with spinach and some vinegar to re-create that light tangy flavor of sorrel. You can substitute sorrel with any other leafy greens too (swiss chard, beet greens, etc).
TIP: Add your greens just before turning off the heat, or your borsch…
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