Green borscht with egg and sorrel
Description
Hearty and aromatic soup. Write down this recipe in your cookbook. Ladle into bowls and serve.
Instructions
- 1
Step 1
Rinse the pork, then cut it into pieces (together with the bone) and pour 2.5 liters of water over it. Place it on the stove and simmer the meat until cooked, approximately 1.5 hours. Boil the eggs hard.
- 2
Step 2
You have time to prepare the borscht sauté. Finely chop the onion and grate the carrot. Pour vegetable oil into a frying pan and sauté the vegetables until soft.
- 3
Step 3
Rinse the sorrel, let the water drain off. Finely chop the greens.
- 4
Step 4
Peel the potatoes and cut them into small cubes. Add them to the meat about 15 minutes before it's done, and season the soup with salt.
- 5
Step 5
Next, add the dressing and simmer for about 5 minutes. Now it's time for the sorrel. Put it into the pot, wait for it to boil, then turn off the heat. Let the soup steep for 15 minutes before serving.
- 6
Step 6
Pour the soup into bowls and place half a hard-boiled egg in each. Enjoy!