Grandma’s Green Borscht
by Editorial Staff
Spring is good, with lots of vegetables and herbs. I will offer you the most delicious spring green borsch for lunch. This borsch is always cooked by my grandmother, and I will share the recipe with you.
Cook: 1 hour 30 mins
Servings: 8
Ingredients
- Beef (brisket) – 600 g
- Spinach – 200 g
- Sorrel – 200 g
- Potatoes – 2-3 pcs.
- Rice (optional) – 3-4 tbsp
- Bulb onions – 1 pc.
- Greens (dill, parsley) (optional) – 1 bunch
- Eggs – 2 pcs.
- Salt – 0.5-1 tbsp (to taste)
- Vegetable oil – 3 tbsp
- Water – 2.5 l
- Sour cream – to taste
- Boiled eggs for serving – 4 pcs.
Directions
- Pour cold water over the meat in a saucepan. Let it boil, remove the foam. Salt. Cook the meat covered over low heat until tender (about an hour).
- Sort the spinach and sorrel, rinse well. Chop spinach and sorrel. Peel the onion, cut it into cubes.
- Rinse the rice well.
- Peel the potatoes cut them into cubes. Remove the prepared meat from the broth. Add potatoes and rice to the broth, cook for 20 minutes.
- Preheat a frying pan, pour in vegetable oil. Put the onion in a frying pan and fry over medium heat, stirring until transparent, 1-2 minutes. Add spinach and sorrel to the onion pan. Simmer for 1-2 minutes, stirring occasionally.
- Cut the meat into pieces. Add meat and onion with spinach and sorrel to the stock.
- Beat raw eggs with a whisk. While stirring the green borscht, pour in the beaten eggs in a thin stream. Let it simmer for a couple of minutes. Remove borscht with sorrel and spinach from heat, let it brew for 15-20 minutes.
- Grandma’s green borscht is ready. Serve green borscht with sour cream, add fresh herbs and a boiled egg if desired. Bon Appetit!
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