Green borscht with sorrel and mushrooms
A variation on the theme of green borscht with sorrel. Mushrooms are organically woven into the flavor and add an interesting note to the borscht. It turns out very tasty.
Composition:
- meat – 350 gr.
- Sorrel – 1 large bundle
- mushrooms – 400 gr.
- potatoes – 3-4 tubers
- carrots – 1 pcs.
- onion – 1 piece
- eggs – 2 pcs.
Cooking:
Cut the meat into portioned pieces, pour about 4 liters of water and put on the fire.
Peel the vegetables. Chop the potatoes, grate the carrots, chop the onion finely. Clean the mushrooms and separate the caps from the legs.
When the broth boils, send the potatoes to the pot. Slice the mushroom caps into plates and also send them to the borscht.
Fry onions in a pan in a small amount of vegetable oil, add carrots and diced mushroom stems and fry until soft.
Add mushrooms.
Transfer the dressing to a saucepan.
Crack the eggs into a separate bowl and beat them well with a fork.
When the meat and potatoes are ready, pour the eggs gently into the borscht, stirring the borscht at the same time. Salt, pepper and add bay leaf and spices as desired.
Wash the sorrel well, pick each leaf separately, cut off the stems and finely chop.
Send the sorrel to the pot and, once the borscht comes back to a boil, turn it off.
Serve plain or with sour cream.
Enjoy!
