Green borscht with sorrel and egg
Description
The recipe won't take much time. In spring, as soon as sorrel leaves grow large enough, my family starts asking for green borscht. And I don't mind—I cook it. After all, I enjoy this tasty, vitamin-rich borscht too. If you're a beginner cook, you'll find it interesting to learn,
Instructions
- 1
Step 1
First, we'll prepare the broth for borscht. This time we'll make chicken broth, as it cooks quickly. Cut the chicken into pieces, cover with water, and boil until cooked.
- 2
Step 2
When the chicken is cooked, remove it from the pot and strain the broth.
- 3
Step 3
Peel the carrots and potatoes.
- 4
Step 4
And slice it. Cut the potatoes larger than the carrots.
- 5
Step 5
Separate the meat from the bones.
- 6
Step 6
Add the meat, potatoes, and carrots to the pot with the broth. Cook until the potatoes are done.
- 7
Step 7
Thoroughly rinse the sorrel leaves. The amount of sorrel depends on how sour you like your borscht. I use a lot.
- 8
Step 8
And chop finely.
- 9
Step 9
Add sorrel to the pot when the potatoes are cooked. Salt to taste.
- 10
Step 10
We wash and finely chop the herbs.
- 11
Step 11
When the sorrel borscht has simmered for about 5 minutes, add the fresh herbs, ground pepper, and bay leaf. Turn off the stove.
- 12
Step 12
Boil the eggs in advance.
- 13
Step 13
Then we'll peel the eggs and slice them into wedges.
- 14
Step 14
Pour the borscht into bowls, add slices of boiled eggs, and serve. Each person then adds sour cream to their borscht according to taste.