We cook delicious green borscht without meat for lunch, with sorrel and rice.
Summary
| Cook Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Servings (Default: 8) |
Ingredients
Ingredients- Sorrel – 200 g
- Green onions – 50 g (1 bunch)
- Parsley (and / or dill) – 1 bunch
- Potatoes – 2-3 pcs.
- Rice (or rice cuts) – 1 / 3-1 / 2 cup
- Chicken eggs – 3 pcs.
- Flour – 1 tbsp
- Vegetable oil – 30-40 ml
- Salt to taste
- Water – 2.5 l
- Sour cream (for serving) – to taste
Print Recipe
Pin Recipe Instructions
- Separate the sorrel leaves from the stems, rinse thoroughly. Wash green onions, chop. Wash parsley (dill), chop finely.
- Rinse the rice (or rice cuts) thoroughly. Peel the potatoes, wash, cut into small pieces.
- Bring water in a saucepan to a boil. Put rice, potatoes in boiling water. Cook for 15-20 minutes on low heat, covered. Add green onions.
- Chop the sorrel. Heat a frying pan, pour in vegetable oil. Put the sorrel in the pan. Simmer, stirring occasionally, over medium heat for a couple of minutes.
- Break eggs into a bowl, add 2-3 tbsp of vegetable broth from soup, 1 tablespoon. a spoonful of flour. Whisk thoroughly.
- Place the sorrel in a pot of soup.
- Pour the egg mass into a saucepan in a thin stream, while continuously stirring the soup with a spoon. Add greens. Salt. Cook green borsch with sorrel and rice for 3 more minutes. Green borsch with sorrel, no meat, ready.
- Serve green borsch with sour cream. Bon Appetit!
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