Green borscht is made from any meat, but beef is the most rich one. The cooking recipe is so simple that even an inexperienced housewife can easily cope.
Ingredients:
- 500 g of beef;
- Bay leaf;
- sunflower oil;
- pepper;
- a couple of eggs;
- 3-4 potato tubers;
- bulbs;
- carrot;
- a bunch of sorrel.
Preparation:
- First, rinse the beef thoroughly and add water. Put the saucepan on the fire and bring to a boil. After that, the water must be drained, and the meat must be rinsed again. Pour water over it again and bring to a boil. In the process of boiling, foam will appear, which will need to be removed. Then add salt to the meat and continue to cook over low heat. The meat will cook for 1, 5 hours.
- Next, you need to peel the onion and cut into small cubes. Grate carrots or cut into strips. Add some of the chopped vegetables to the broth. Send bay leaves there.
- Peel and cut the potatoes into cubes. It can be filled with water or simply rinsed.
- When the meat is completely cooked, you can add potatoes. The other half of the onions and carrots should be fried in a skillet until soft. Then add the finished frying to the broth.
- Rinse sorrel and dry. After which it will need to be finely chopped. Add chopped sorrel to borsch.
- Eggs must be boiled separately. Then cool and peel, cut into small cubes and add to the broth.
- Separate the boiled meat from the bones and cut into small pieces. Send the meat back to the broth.
- Then you need to try borscht for salt. The dish should turn out a little sour. This is what is inherent in green borscht. If something is missing, you can add salt or seasoning. Ready-made green borscht can be served with sour cream.
