In the spring, we make sure to prepare a delicious green soup, which someone calls green borscht.

Summary

Ingredients

• Spinach – 200 g
• Sorrel – 300 g
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Parsley root – 0.5 pcs.
• Potatoes – 3-4 pcs.
• Parsley and dill greens – 0.5 bunch
• Green onions – 2 pcs.
• Butter – 100 g
• Eggs – 2 pcs.
• Sour cream – to taste (100-150 g)
• Salt to taste
• Pepper to taste
• Meat broth – 2 l

For broth:

• Meat (pork, chicken, etc.) – 400 g
• Bay leaf – 1 pc.
• Pepper peas – several pieces)

Print Recipe Pin Recipe

Instructions

1. Wash the meat for the broth well, fill it with water and set it to simmer on low heat, for about 30-40 minutes. Add peppercorns and bay leaves to the broth during cooking.
2. While the broth is boiling, cook hard-boiled eggs and prepare vegetables and herbs. First, we wash and clean the vegetables well.
3. Finely chop the onion, carrot, parsley root. Cut the potatoes into small cubes. Chop greens and green onions. Coarsely chop half the sorrel.

   

4. Put the other half of the sorrel and spinach into a bowl and cover with hot water (boiling water) so that it covers the leaves. Cover and hold for 5 minutes. Then we will drain and grind in a blender.

   

5. Fry onions, carrots, and parsley in butter.

   

6. Put potatoes in the finished broth and cook for 10 minutes. Then add the fried vegetables and cook for another 5-7 minutes. Add sorrel and spinach puree and chopped sorrel leaves. Cook for 5 minutes.
7. Salt and pepper to taste. Add herbs and green onions to the soup. Cover with a lid, turn off the heat, leave the green cabbage soup for a few minutes.
8. Pour ready-made green cabbage borscht into plates, add sour cream, boiled egg cut into slices, and freshly ground pepper. Enjoy your meal!