Basil, parsley and cilantro are also possible.
Any first course is more interesting and tastier with spicy herbs. of course, in the summertime there is a lot of all kinds of grass. But in winter our cabbage soup and borscht turn into an ordinary soup, without the green color of a sunny summer.
The situation can be corrected by buying a bunch of dill or a green onion, but you cannot buy it.
Therefore, I make several types of green stuff for different needs. Just today I returned from the village, where I cut and created several packages of the mixture, which says "for borscht".
She will not go to ordinary soup, but borsch with such a dressing will really play.
How to cook:
1. Take several bunches of different herbs - dill, parsley, green onions, basil. And be sure to garlic arrows or leaves.
I cut my greens straight from the garden with scissors into a basin. A lot, since I do the workpiece in large volumes.
I pull the onions out of the beds entirely with an unformed white part.
2. Everything needs to be washed and dried. It is better to water the plants in the garden and then cut them off. But in any case, you need to wash and dry everything too.
3. Remove all tough stems and dried edges of onion feathers from dry greens. Cut off the garlic arrows from the tops of the inflorescences.
4. Then cut the garlic arrows diagonally very finely, the onion into thin rings and also finely spicy herbs.
Mix everything and lightly shake hands.
An important secret of a fragrant herbal dressing for borscht: all the greens need to be squeezed a little in the palms of the palms so that the herbs reveal their aroma and taste.
Well, that's all. Now the green dressing needs to be put into bags or plastic containers and put in the freezer.
Important! If you use sorrel leaves instead of garlic, then the dressing is useful for soups and cabbage soup. But the beet tops will become a decoration for beetroot or botvinia.
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Thanks for reading to the end!