Green borscht with egg
Description
Perfect for lunch. Green borscht with sorrel is very simple and quick to prepare, provided you have broth—any kind will do: chicken, beef, or pork. My borscht is not fatty, you could even say it's diet-friendly. Yet it's filling enough thanks to the potatoes and eggs. If your sorrel is very sour, it makes sense to add a little sugar. Tomato paste can be replaced with a fresh tomato. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for making shchi.
- 2
Step 2
Pour broth into a saucepan. Peel, wash, and dice the potatoes, then add them to the saucepan. Start cooking the soup.
- 3
Step 3
Peel and wash the onion and carrot. Finely chop the onion and grate the carrot, then place them in a frying pan.
- 4
Step 4
Pour in refined sunflower oil and sauté the onion and carrots over low heat for 7-8 minutes.
- 5
Step 5
Place the onion and carrots into a pot.
- 6
Step 6
When the vegetables are ready, add the tomato paste.
- 7
Step 7
Thoroughly wash the sorrel, remove the stems, and chop the leaves.
- 8
Step 8
Place the sorrel in a saucepan. Add salt and pepper to the soup to taste and cook for another 5-7 minutes.
- 9
Step 9
Add chopped hard-boiled eggs to the ready borscht.
- 10
Step 10
Green sorrel soup with egg is ready. Serve with sour cream.