Why not cook green borscht for lunch? It is tasty and quick, especially if there is a ready-made broth. Recommend.
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Servings (Default: 6) |
Ingredients
Ingredients- Potatoes – 4 pcs.
- Bulb onions – 1 pc.
- Canned sorrel – 0.5 l
- Eggs – 3 pcs.
- Coriander to taste
- Bay leaf – 1 pc.
- Greens – 1 bunch
- Salt to taste
- Pepper to taste
- Broth – 2.5-3 l
Print Recipe
Pin Recipe Instructions
- Peel, wash, and chop the potatoes.
- Peel the onion, wash, chop finely. Rinse the rice.
- Pour broth into a saucepan (2.5-3 L). Boil. Dip potatoes into it. Let it boil.
- Then add rice and onion. Simmer over low heat, covered for 20 minutes.
- Open a jar of canned sorrel. Place the sorrel in a saucepan. Season with salt and spices.
- Break eggs into a deep plate. Add some water (50 ml). Whisk thoroughly.
- Pour the prepared eggs in a thin stream into a saucepan, stirring with a spoon, mix everything thoroughly. Let the soup boil. Cook for 5 minutes. Wash and chop greens, add to borscht. Cover and remove from heat. Let the borscht brew for 10 minutes.
- Green borsch with canned sorrel is ready. Serve borscht with sour cream. Bon Appetit!
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