Green Borsch with Sorrel and Rice

Today I propose to cook green borsch with sorrel and rice. This is a rather unusual combination of products for borscht, but you will definitely not remain indifferent, because it is very tasty.

Summary

Ingredients

• Pork – 250 grams
• Potatoes – 4 pcs.
• Rice – 3 tablespoon.
• Sorrel – 1 medium bunch
• Medium onions – 1 pc.
• Eggs – 2 pcs.
• Salt to taste
• Bay leaf – a couple of things
• Allspice peas – 5 peas
• Ground black pepper – to taste

Instructions

1. Put washed and chopped pieces of meat, peeled onions, bay leaves, and allspice into a saucepan. Pour water and send to cook on the stove.

   

2. Meanwhile, peel potatoes, wash and cut into cubes. After the meat and water boil, add the potatoes to the pot and continue to cook everything together.

   

3. Put the eggs on the stove to boil hard, then cool them in cold water, peel them and cut into medium-sized pieces.
4. Wash and grind the sorrel.
5. After 15 minutes of cooking the meat and potatoes, try to catch the allspice peas from the pan. Since they can get caught on the teeth during a meal, and there will be a very unpleasant aftertaste.

   

6. Then rinse the rice well and send it to cook in a saucepan with potatoes and meat. When the meat, potatoes, and rice are done, add the chopped sorrel and eggs to the pot. Boil for 1-2 minutes and turn off the heat.
7. Let the green borscht brew for about 5-10 minutes and can be poured into bowls.