Shouldn't we cook green borsch for lunch in winter? Especially when we prepared sorrel in the summer. And so I want spring.
Ingredients: - pork ribs, - water, - canned sorrel, - potatoes, - onions (large), - carrots (large), - bell peppers (I have frozen), - eggs, For frying - vegetable oil, - tomato paste, - salt, - sugar, Herbs, For serving - sour cream
Cooking method:
Put the ribs in a saucepan, cover with water and put on fire. Let it boil, remembering to skim off the foam. Reduce fire. Cook for 60 minutes. While the ribs are boiling, we will do the frying. Cut onion into cubes, carrots into strips. Add 1/3 of the onions and carrots to the broth. Pour vegetable oil into the pan and add the remaining onion. When it becomes translucent, add the carrots.
Then diced pepper. When the vegetables are tender, add the tomato paste, a ladle of broth and a pinch of sugar. Reduce the fire and extinguish for 15 minutes. During this time, the ribs were welded. Add the diced potatoes to the broth. Cook until tender.
Then we open a jar of sorrel and add to the borscht, followed by fried vegetables. Break the eggs into a deep bowl, stir well and pour in a thin stream into the borscht. Stir constantly. Add salt and herbs. Let it boil and turn it off. Serve with sour cream. Cook with love and bon appetit !!!