Green borscht with sorrel and egg
Description
Perfect for lunch. Serve hot green borscht with sorrel and egg, adding a couple of spoonfuls of sour cream to the bowl. But before serving, let the green borscht steep for about 10-15 minutes. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. First, prepare the broth. Fatty pork ribs are the best choice for it. Cut the meat into pieces, add to 1.5 liters of water, bring to a boil, skim off the foam, then simmer over low heat for 30 minutes.
- 2
Step 2
2. Add coarsely chopped carrots, minced onion (to your liking), bay leaf, and root vegetables to the pot. Simmer the broth with the vegetables for another 20 minutes.
- 3
Step 3
3. Boil the eggs (about 10-15 minutes). Cool them under cold running water and peel. Chop the eggs as desired. Remove the root vegetables and bay leaf from the broth.
- 4
Step 4
4. Cut the potatoes into medium-sized cubes or julienne strips, add them to the broth. Season with salt and pepper, and continue cooking.
- 5
Step 5
5. Thoroughly wash the sorrel under running water, separate the leaves from the stems, and finely chop them. You can adjust the amount of sorrel to your preference.
- 6
Step 6
6. Chop the parsley and, when the potatoes are almost ready, add it to the borscht together with the chopped eggs and sorrel. Simmer over medium heat for another 3-4 minutes.
- 7
Step 7
7. After that (another important step), add 50 grams of butter to the pot with the borscht, which will give the dish a unique flavor. Cook for another minute. Green borscht with sorrel and egg is ready!