On a hot summer day, it is so pleasant to please your household with a light, fragrant soup. Sorrel borsch is a great dish for a hot day. Moreover, sorrel grows in great abundance only in summer.
It is necessary
-
- Bouillon;
- Potatoes - 8 pcs.;
- Carrots - 2 pcs.;
- Onions - 2 pcs.;
- Tomato paste - 2 tbsp l.;
- Flour - 1 tbsp. l.;
- Sorrel (bunch);
- Greens (dill
- parsley
- green onion);
- Salt;
- Bay leaf;
- Egg - 2 pcs.;
- Black pepper.
Instructions
Step 1
Cook the broth. This borscht can be cooked in any meat broth, vegetable broth and even water. This recipe is designed for 4 liters of any ready-made broth.
Step 2
Peel two potatoes. Boil the broth and dip two whole potatoes into the boiling broth. Simmer over the lowest heat.
Step 3
Prepare a roast. To do this, peel the onion. Chop it finely with a knife. Wash carrots, peel and grate on a coarse grater. Heat vegetable oil well in a skillet and sauté onions and carrots in it. Add 1 tablespoon flour. Mix everything well. Add tomato paste. Stir, salt and pepper to taste. Leave the roast to simmer over low heat for 5-10 minutes.
Step 4
Peel the leftover potatoes. Wash thoroughly and cut into cubes or cubes of equal size. Place the shredded potatoes in the boiling broth. Add bay leaves. When the potato pieces are boiled, fish out two whole potatoes from the broth. Mash them gently into a puree and add back to the broth.
Step 5
Add the prepared roast to the borscht. Catch a bay leaf.
Step 6
Wash greens and sorrel well, dry slightly. Finely chop the parsley, dill, sorrel and green onions with a knife. Add to borscht.
Step 7
Boil the eggs. Peel and chop into small cubes. Then add them to the borsch. You can shake raw eggs with a fork and pour into the borscht in a thin stream. In this case, it is necessary to stir the borscht thoroughly.
Step 8
Leave the borscht to sweat a little on the stove. Bon Appetit!
