Green Borsch with Beef Broth, with Tomato Paste
by Editorial Staff
I adapted this recipe for green borscht with sorrel and tomato from my mother. My family just loves this dish.
Ingredients
- Beef shank – 1 pc. (400 g)
- Medium potatoes – 4 pcs.
- Eggs – 4 pcs.
- Bulgarian pepper – 1 pc.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Garlic – 1 clove
- Tomato paste – 1 teaspoon
- Greens (dill / parsley) – 1/2 bunch
- Sorrel – 1 large bunch
- Vegetable oil
- Salt to taste
- Ground black pepper – to taste
Directions
- Put the beef in a two-liter saucepan, cover with cold water, bring to a boil, cook for about 1 hour over very low heat, covered.
- In the meantime, cook the fry. Fry chopped onions, diced peppers, grated carrots, and chopped garlic in vegetable oil.
- Cut the potatoes into 2.5×2.5 cm cubes. Remove the meat from the saucepan with broth, transfer to a plate. The broth should remain 1.5 liters (if you get less, add water to the desired volume). Bring to a boil, add potatoes, cook until half cooked, about 7 minutes.
- Meanwhile, boil the eggs until cooked through. Then refrigerate under cold water.
- Chop the greens finely. Cut the sorrel into thin strips.
- Put the fry in a saucepan with borscht and cook until the potatoes are tender. Then put sorrel, herbs, and tomato paste in a saucepan, cook the green borscht with tomato for a couple of minutes.
- Green borscht with tomato is ready. Serve green beef broth borsch with chopped eggs and sour cream.
Enjoy your meal!
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