Beet and sorrel borscht
Description
A hearty first course. Have you ever tried borscht with sorrel and beets? It's high time to try this wonderful dish! The flavor is very interesting, believe me. The sorrel will give the borscht the characteristic tanginess essential for any proper borscht, and it will also replace cabbage. Cooking such borscht is quite easy. This simple recipe explains everything in detail. Ladle into bowls and serve.
Instructions
- 1
Step 1
You can use any broth for borscht. I make chicken broth. To do this, cover a chicken thigh with water (about 2-2.5 liters) and simmer for 30 minutes.
- 2
Step 2
Peel and finely chop the onion. Sauté it in vegetable oil.
- 3
Step 3
Peel the carrots and beets, grate them on a coarse grater, and add to the onion in the pan. Sauté over low heat for about 15 minutes. You can add a little water.
- 4
Step 4
Peel the potatoes, cut them into small cubes, and add them to the prepared broth. Remove the chicken leg, let it cool slightly, then separate the meat from the bones.
- 5
Step 5
About 10 minutes after adding the potatoes, add the beets, carrots, and onions to the pot. Add the chicken meat, salt, and pepper as well. Cook for about 15 minutes.
- 6
Step 6
Thoroughly rinse the sorrel under running water and chop it finely.
- 7
Step 7
Wash and finely chop the herbs.
- 8
Step 8
Add sorrel to the borscht, and after 5 minutes add the remaining greens. Cook for another 5 minutes, then turn off the heat and let it steep for 20 minutes. Add a boiled egg to each serving.