Hungarian Green Borschе with Rhubarb

by Editorial Staff

Light, delicious summer borscht made from sorrel and rhubarb leaves. It has a slight sweetness of beets and sourness of sorrel with a delicate taste of rhubarb. And to make the borsch more satisfying, we cook it in chicken broth with the addition of potatoes.

Ingredients

  • Chicken leg – 1 pc.
  • Sorrel – bunch
  • Rhubarb leaves – 1.5-2 leaves
  • Potatoes – 3-4 pcs.
  • Beets – 1 pc.
  • Eggs – 2 pcs.
  • Bay leaf – 1-2 pcs.
  • Black peppercorns – 6-7
  • Butter – 40 g
  • Parsley and dill greens – 1/2 bunch
  • Green onions – 2 stalks
  • Salt
  • Ground black pepper
  • Sour cream

Directions

  1. Pour chicken with 3 liters of water, bring to a boil, reduce heat. Throw in bay leaves and peppers. Boil the broth for 35-40 minutes. Then remove the chicken, separate the meat from the bones, and return the meat to the broth.
  2. Chop or grate the beets. Spread on hot oil. Reduce heat, add 1-2 ladles of broth and simmer covered for 20 minutes.
  3. Cut the potatoes into cubes and place them in the broth. Cook for 15 minutes. Add beets to the broth and cook for 5 minutes.
  4. Remove streaks from rhubarb leaves. Chop up the sorrel and rhubarb leaves. Cut the green onions into rings. Chop the dill finely. Add everything to the borscht. Boil.
  5. Beat eggs and pour into borscht. Salt to taste. Bring to a boil and turn off the heat. Let the borscht brew for 15 minutes.
  6. Serve borscht with sour cream. Sprinkle with fresh herbs and freshly ground pepper. Bon Appetit!

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