Borscht with sorrel, spinach, and fried meat is a tasty first course that absorbs all the aroma and juiciness of the first spring greens. Such a dish turns out to be light and satisfying because, in addition to the richness of vegetables and herbs, it contains fried meat. The borscht according to this recipe is just perfect for outdoor dining in the country.
Summary
| Cook Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Servings (Default: 5) |
Ingredients
Ingredients- Pork (pulp) – 350 g
- Fresh sorrel – 100 g
- Fresh spinach – 100 g
- Potatoes – 600-700 g
- Carrots – 100 g
- Onions – 80 g
- Eggs – 4-5 pcs.
- Butter – 30 g
- Bay leaf – 2-3 pcs.
- Green onions – 50 g
- Fresh dill – 40 g
- Salt to taste
- Ground black pepper – to taste
- Sour cream (for serving, optional) – to taste
Print Recipe
Pin Recipe Instructions
- Pour 2.5 liters of water into a saucepan and put on heat.
- Boil the eggs in a small saucepan or saucepan for 10 minutes after boiling. Then fill it with cold water.
- We clean vegetables.
- Cut the onion into small cubes. Also, cut the carrots into cubes. Cut the potatoes into medium pieces.
- Place potatoes, onions, and carrots in boiling water. Cook for 10 minutes.
- We wash the meat and cut it into small random pieces. Melt the butter in a frying pan and fry the meat until lightly browned. We put the meat in a saucepan.
- Rinse and grind sorrel, spinach, and green onions.
- Peel and dice the eggs. Put chopped herbs and eggs in a saucepan. Salt, pepper, and put the bay leaf. Cook under a lid over low heat for another 15 minutes.
- Grind the dill. Put the dill in a saucepan and stir. Turn off the heating.
- Borsch with sorrel, spinach, and fried meat is ready. When serving, add sour cream to taste in each plate. Enjoy your meal!
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