Green Borscht with Sorrel, Spinach, and Pork
by Editorial Staff
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
- Wash the pork, pour in hot boiled water. Cook until tender for 50-60 minutes. Remove meat from broth.
- Peel and wash the onions. Cut into cubes. Add to broth.
- Rinse the rice and add to the broth.
- Peel and wash the potatoes. Cut into large cubes. Add to saucepan.
- 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.
- Break chicken eggs into a plate, add 1 tablespoon of sour cream. Beat well with a fork or whisk.
- 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.
- 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!
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