Green Borscht

A wonderful spring dish is green borscht. This is how we, hostesses, meet spring – not only on the street but also in our kitchen. Greens appear in the gardens, and when, walking around the city, we meet grandmothers with this wonderful fresh green tea – dill, parsley, sorrel – we immediately want to please our household with a delicious first course.

Cook: 1 hour 40 mins

Servings: 8

Ingredients

• Beef on the bone (brisket, etc.) – 500 g
• Potatoes – 400 g
• Carrots – 1 pc.
• Eggs – 5 pcs.
• Sorrel – 150 g
• Dill greens – 1 bunch
• Parsley greens – 1 bunch
• Green garlic – 1 bunch
• Green onions – 3 pcs.
• Bay leaf – 1 pc.
• Salt to taste
• Water – 3 l

Directions

1. Pour 3 liters of cold water into a saucepan, lower the meat, bring to a boil, remove the scale. Cook the broth for about 1.5 hours. We take out the finished meat from the broth, cool it.

   

2. Cut the peeled potatoes into cubes. Add the potatoes to the stock and cook until tender (soft). Salt the broth to taste.
3. Peel the carrots and cut them into small cubes.
4. Grind the greens. We cut the sorrel.
5. Separate the boiled meat from the bones and cut it into pieces.
6. Boil the eggs hard-boiled in advance (10 minutes), cut into circles.

   

7. We send meat, carrots to the pan. Cover with a lid and cook for 3 minutes. Add sorrel, bay leaves, herbs, eggs to the pan. Cover with a lid. Turn off the heat, let stand for 5 minutes.

   

8. Green borscht is ready. Bon Appetit!