KRAIANY

Green borscht is a classic Ukrainian summer dish. It uses sorrel instead of beets, and the sorrel’s natural tartness gives the soup its distinctive sour flavor. Since sorrel is rarely found in Japan, spinach is used as a substitute. The use of green sorrel gives the borscht its green color. Green borscht is made by adding mashed hard-boiled eggs, potatoes, carrots, and other vegetables, but unlike red borscht, it does not include cabbage.