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

Directions

Required ingredients for green borscht with meatballs: pork, potatoes, eggs, celery root, onions, frozen or fresh sorrel, bay leaf, allspice peas, black pepper, salt.
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.
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.
Pour drinking water into a saucepan, add bay leaf and send broth to the stove to cook.
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.
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.
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.
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.

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