Green borscht with lentils
Description
A hearty first course. To preserve the color of the soup, add all the greens at the very end of cooking. This way, you'll retain more vitamins. Serve green borscht with sour cream—it's delicious.
Instructions
- 1
Step 1
Boil the meat on the bone until done. Then remove the meat and strain the broth. Let the meat cool slightly and separate it from the bones. Return the broth to the stove. Add the chopped potatoes to it.
- 2
Step 2
While the potatoes are boiling, sauté the carrots and onions separately. Add the prepared sautéed mixture to the broth.
- 3
Step 3
Add the lentils to the soup and return the meat. Simmer everything together for about 15 minutes.
- 4
Step 4
At the end of cooking, add chopped eggs and chopped herbs—sorrel, green onion, dill, and parsley—to the soup. Season with salt to taste. Bring the soup to a boil, then turn off the heat. Let it stand for a few minutes.
- 5
Step 5
Pour onto plates and serve.