Why not cook green borscht for lunch? It is tasty and quick, especially if there is a ready-made broth. Recommend.

Summary

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

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Instructions

1. Peel, wash, and chop the potatoes.
2. Peel the onion, wash, chop finely. Rinse the rice.
3. Pour broth into a saucepan (2.5-3 L). Boil. Dip potatoes into it. Let it boil.
4. Then add rice and onion. Simmer over low heat, covered for 20 minutes.

   

5. Open a jar of canned sorrel. Place the sorrel in a saucepan. Season with salt and spices.
6. Break eggs into a deep plate. Add some water (50 ml). Whisk thoroughly.

   

7. 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.

   

8. Green borsch with canned sorrel is ready. Serve borscht with sour cream. Bon Appetit!