Green Borscht with Millet
by Editorial Staff
Recently on a television show, I saw a recipe for green borscht with millet. This recipe surprised me a little, but I decided to try it in action. And if I have already decided, then so be it. I prepared borsch with sorrel and was pleased with the result. And today, without changing the rules, I hasten, dear readers, to share this recipe for green borscht with you.
Ingredients
- Pork – 300 grams
- Potatoes – 2 pcs.
- Bulb onions – 1 pc.
- Eggs – 2 pcs.
- Millet – 3 tablespoons
- Frozen sorrel – about 1 bunch
- Bay leaf – 5 pcs.
- Allspice peas – 5 pcs.
- Dried celery root – 0.5 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Boil the broth first. To do this, put the chopped meat in a saucepan, put the onion, bay leaf, dried celery root, and allspice peas there. Fill everything with water and send the pan to the stove.
- Peel the potatoes cut them and place them in the pot where the broth is boiled.
- Boil the potatoes for about 5 minutes and send the millet well washed in hot water to it. If millet is rinsed with cold water, then the cereal may taste bitter.
- Add frozen sorrel at the end of cooking. It is not worth defrosting, it will quickly thaw in hot water.
- The final touch is eggs. Boil them until they are cool, peel and cut. Add eggs to borsch, season the dish with salt, pepper, and green borsch with millet can be served.
- Green borsch with millet is ready. Bon Appetit everyone!
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