Green Borsch with Sorrel and Rice
by Editorial Staff
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.
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
Directions
- 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.
- 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.
- Put the eggs on the stove to boil hard, then cool them in cold water, peel them and cut into medium-sized pieces.
- Wash and grind the sorrel.
- 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.
- 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.
- Let the green borscht brew for about 5-10 minutes and can be poured into bowls.
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