Spring and everything turned green, it's time to cook green borsch with sorrel and green onions. Green borscht with sorrel is a tasty and healthy first course; it is not at all difficult to prepare it. It takes 60 minutes or more to cook.
Cook according to my recipe and enjoy its aromatic taste.
Ingredients:
Water 3 l (saucepan 4.5 l)
Pork rib meat 400g
Potatoes 3 pcs.
Carrots 1 pc.
Bow 1 pc.
Fresh sorrel 300-400g
Green onion 100g
Salt 2 tablespoons
Black peppercorns 10 pcs.
Bay leaves 2-3 pcs.
Vegetable oil
Boiled egg and sour cream to taste
Step by stepwatch the video recipe on the YouTube channel "My recipes"
Cooking broth.
Take any meat: pork, veal or poultry. Rinse the meat well with cold water, send to a saucepan with cold water, put on fire. Before boiling, meat foam appears, be sure to remove it, the broth will be transparent. Simmer over medium heat for 30-40 minutes.
While the broth is cooking, prepare the vegetables.
Peel and dice the potatoes.
Grate the carrots on a coarse grater and lightly sauté in a little vegetable oil.
Add potatoes, carrots, whole onion, black peppercorns and salt to the broth. Cook for another 20-30 minutes
It's time to prepare the sorrel and onions.
Take a bunch of sorrel and chop finely. The rich taste of borscht depends on sorrel, if too young sorrel you need more of it, old sorrel itself is more sour, so you need less of it.
Chop the green onion feathers, and leave the white part and serve with the finished dish, but you can add the onion to the boiling borscht.
The last stage of cooking.
10 minutes before the borsch is ready, add sorrel, green onions, bay leaf, let it boil and remove from heat.
Optionally, add chopped parsley and dill along with sorrel and onions.
Serve the green borscht with onions, sour cream and a boiled egg. Bon Appetit everyone!
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