Green Borscht with Sorrel, Spinach, and Pork

Cooking green borscht with sorrel, spinach, and pork. With sour cream, it’s just a miracle.

Cook: 1 hour 40 mins

Servings: 6

Ingredients

• Pork – 500 g
• Sorrel – 1-2 bunches
• Spinach – 1 bunch
• Potatoes – 4 pcs.
• Chicken eggs – 2 pcs.
• Bulb onions – 1-2 pcs.
• Salt to taste
• Rice – 0.25 cups
• Vegetable oil – 20-30 g
• Greens to taste
• Sour cream – to taste

Directions

1. Wash the pork, pour in hot boiled water. Cook until tender for 50-60 minutes. Remove meat from broth.
2. Peel and wash the onions. Cut into cubes. Add to broth.
3. Rinse the rice and add to the broth.

   

4. Peel and wash the potatoes. Cut into large cubes. Add to saucepan.
5. Wash and peel spinach and sorrel. Cut in small pieces. Preheat a frying pan, pour in vegetable oil. Add greens. Simmer over low heat, stirring occasionally, for 5 minutes.

   

6. Break chicken eggs into a plate, add 1 tablespoon of sour cream. Beat well with a fork or whisk.

   

7. When the rice and potatoes are cooked, add the beaten raw eggs in a thin stream to the broth, stirring occasionally. And then stewed greens. Let the green borscht simmer under a lid over low heat for 10 minutes.
8. Our green borscht with a sorrel is ready. Put a piece of boiled pork on each plate. Serve green borscht with fresh herbs and sour cream. Enjoy your meal!