Green borscht. Do not rush to write that this is not green borscht and that I am preparing this dish incorrectly. This is how they cook it in my family! This is delicious! Nobody has refused my green borscht yet!
First, the broth. I have pork ribs. But any meat will do, of course! I put it in cold water, bring it to a boil, remove the foam. I cook for 25-30 minutes with the lid ajar over low heat.
While the meat is cooking, I will make the dressing. I chop the onion and bell pepper. Carrots - on a coarse grater. First fry the onion in a small amount of vegetable oil. I usually add a pinch of sugar.
When the onions become transparent, I send carrots and peppers to the pan. I fry the vegetables for another 2-3 minutes and add tomato juice or tomato paste with a little water. Carcass over low heat for 10-12 minutes. Sometimes, along with carrots, I also add beets, grated on a coarse grater.
How I cook green borscht, watch the video below at 03:22. There are also two borscht recipes - borscht with young cabbage and borscht without meat with beans. And a bonus - quick donuts to borsch with garlic sauce. In 30 minutes the donuts are ready! Take a look - you'll love it!
Now the potatoes. Chop and put in broth. Cook over low heat until tender.
When the potatoes are ready, carefully put the dressing, boiled eggs cut into small cubes, bay leaves and chopped herbs in a saucepan.
From greens I always take only sorrel (more), dill and green onions. I know that many people cook green borsch with nettle or spinach. Yes, that's delicious too. But this is a different recipe.
After 2-3 minutes, remove the pan from the heat and let the borscht brew for 20 minutes. Serve with sour cream and fresh bread.
Write in the comments how you cook green borscht and what region do you live in. I think that not only I will be interested in how differently, we prepare this, everyone's favorite, first course! The ingredients are listed approximately (I never measure anything)! And you always get a full pan (sometimes you can't even cover it with a lid).
• Water - 3 l
• Pork ribs - 600 g
• Potatoes - 700 g
• Sorrel - 200 g
• Boiled eggs - 5 pcs.
• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Beets (optional) - 1 pc.
• Onions - 1-2 pcs.
• Tomato paste - 1.5-2 tbsp.
• Vegetable oil - 3 tbsp.
• Sugar - 1 tsp.
• Green onions
• Dill
• Bay leaf