Green Borsch with Meatballs and Celery

This recipe of mine can be used as a template. You can add some favorite component to it or remove something that you don’t particularly want to observe at ease. It all depends on your personal taste.

Ingredients

• Pork – 300 grams
• Potatoes – 2 pcs.
• Eggs – 2 pcs.
• Celery root – 80 grams
• Bulb onions – 1 pc.
• Frozen or fresh sorrel – 1 bunch
• Bay leaf – 3 pcs.
• Allspice peas – 3 pcs.
• Ground black pepper – to taste
• Salt to taste

Directions

1. Required ingredients for green borscht with meatballs: pork, potatoes, eggs, celery root, onions, frozen or fresh sorrel, bay leaf, allspice peas, black pepper, salt.

   

2. Prepare the meatballs first. To do this, wash the meat and pass it through a fine sieve of a meat grinder. Peel the onions and also pass through a meat grinder.
3. Season the minced meat with ground black pepper, salt and mix well for 5 minutes. This is necessary for the meat to release the gluten that will hold the meatballs. Now form into walnut-sized round meatballs.

   

4. Pour drinking water into a saucepan, add bay leaf and send broth to the stove to cook.
5. Meanwhile, peel, wash and chop the potatoes and celery root. Immediately send them to cook in a saucepan with the meatballs. Put allspice and peas there.

   

6. Boil the broth until the potatoes are almost cooked and put the frozen sorrel in a saucepan. You do not need to defrost it beforehand, it will melt in a saucepan from the hot temperature.
7. Boil the eggs for 15 minutes until steep, chill, peel, and cut into pieces of any size you like. 5 minutes after laying the sorrel, put the eggs in the borscht.

   

8. Correct the taste of borscht with salt and black pepper. Cook all the ingredients together for about 5 minutes and serve the aromatic and hearty green borscht with meatballs to the table.