My husband and I usually have lunch not at home. He goes to a restaurant (3-4 dollars is enough for a complex lunch). I have lunch at work. We have a small kitchen in our office. Not long ago my workmate treated me with borsch.

It was red, as it should be traditionally, but its contents had not much in common with borsch. And, of course, I asked her mum for the recipe of this wonderful soup.

There is sorrel instead of cabbage in the recipe of the borsch. The only standard ingredients are beet, potato and carrot. It resembles the usual borsch, but has a specific taste of its own, because of the sorrel.

The advantages of the dish: fresh vegetables, lightness of the soup, the new taste (that you can enjoy only in summer). But, be careful, don’t make stains!)

Ingredients:

1. Potatoes, 0,5 kg.
2. 1 Carrot.
3. 3 Beets.
4. 1 Onion.
5. Sorrel, 500-600 gr.
6. Sour cream, 100 gr.
7. Butter, 50 gr.
8. Flour, 1 table spoon.
9. Vinegar, 1 tablespoon.
10. Sugar,1 tablespoon.
11. Salt
12. Peas of pepper
13. Bay leaf.
14. Green dill and parsley

Preparation:

1. Peel the beets, cut into shoestrings, sprinkle with vinegar, add salt and sugar. Put it into a pan and mix well.
2. Add a glass of bullion or water, butter. Stew over a low heat, stir steadily.
3. Grate 1 carrot, chop the onion finely and fry with vegetable oil, add flour in the end.
4. Chop the sorrel.
5. Put potatoes, cut into cubes, into boiling water or bullion. Boil for 15 min.
6. Then add beets, fried with flour vegetables, sorrel, spicery and boil for 5-7 min. Add finely chopped greenery in the end.
7. Serve with sour cream.