Green Borscht
by Editorial Staff
A wonderful spring dish is green borscht. This is how we, hostesses, meet spring – not only on the street but also in our kitchen. Greens appear in the gardens, and when, walking around the city, we meet grandmothers with this wonderful fresh green tea – dill, parsley, sorrel – we immediately want to please our household with a delicious first course.
Cook: 1 hour 40 mins
Servings: 8
Ingredients
- Beef on the bone (brisket, etc.) – 500 g
- Potatoes – 400 g
- Carrots – 1 pc.
- Eggs – 5 pcs.
- Sorrel – 150 g
- Dill greens – 1 bunch
- Parsley greens – 1 bunch
- Green garlic – 1 bunch
- Green onions – 3 pcs.
- Bay leaf – 1 pc.
- Salt to taste
- Water – 3 l
Directions
- Pour 3 liters of cold water into a saucepan, lower the meat, bring to a boil, remove the scale. Cook the broth for about 1.5 hours. We take out the finished meat from the broth, cool it.
- Cut the peeled potatoes into cubes. Add the potatoes to the stock and cook until tender (soft). Salt the broth to taste.
- Peel the carrots and cut them into small cubes.
- Grind the greens. We cut the sorrel.
- Separate the boiled meat from the bones and cut it into pieces.
- Boil the eggs hard-boiled in advance (10 minutes), cut into circles.
- We send meat, carrots to the pan. Cover with a lid and cook for 3 minutes. Add sorrel, bay leaves, herbs, eggs to the pan. Cover with a lid. Turn off the heat, let stand for 5 minutes.
- Green borscht is ready. Bon Appetit!
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