We cook delicious green borscht without meat for lunch, with sorrel and rice.

Summary

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

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Instructions

1. Separate the sorrel leaves from the stems, rinse thoroughly. Wash green onions, chop. Wash parsley (dill), chop finely.
2. Rinse the rice (or rice cuts) thoroughly. Peel the potatoes, wash, cut into small pieces.
3. 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.

   

4. 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.
5. Break eggs into a bowl, add 2-3 tbsp of vegetable broth from soup, 1 tablespoon. a spoonful of flour. Whisk thoroughly.
6. Place the sorrel in a pot of soup.
7. 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.

   

8. Serve green borsch with sour cream. Bon Appetit!