Green borscht with sorrel
Traditional borscht with sorrel, also called green borscht. There are no special secrets in preparation, everything is simple and tasteful.
Composition:
- meat (pork ribs) – 350 gr .
- potatoes – 4-5 large tubers
- onion – 1 piece
- carrots – 1 piece
- sorrel – 1 bunch
- egg – 3 pcs.
- greens
Cooking:
Meat (borscht with pork ribs tastes best, but you can use any other meat) cut into portioned pieces, wash, pour 3 liters of water and put on the fire. Watch the broth, as soon as it begins to boil, remove the foam formed.
Boil the eggs hard-boiled (boil for 5-7 minutes after boiling), peel and chop.
Clean the vegetables. Grate or dice the carrots into small cubes.
Cut the carrots into small cubes.
Chop the onions and potatoes.
As soon as the broth boils, put the potatoes, onions and carrots in the pot and cook until the potatoes are done. Salt and pepper the borscht and put a few bay leaves.
Wash and chop the sorrel. When the potatoes are ready, add eggs and sorrel to the pot and cook for 5-7 minutes.
Serve hot. When serving sprinkle with herbs, if desired you can add sour cream.
Bon appetit!
