Green borscht is a well-known soup based on meat broth, the main charm of which is the addition of sorrel. It is he who gives the soup a wonderful slightly sour taste and emerald color. The original soup is prepared quite simply and does not take much of the housewives' time.
It is necessary
-
- 3 l of meat broth
- boneless meat
- on which the broth was cooked
- onion 1 pc
- carrots 1 pc
- potatoes 4-5 pcs
- parsley 100 g
- sorrel 300 g
- salt
- pepper
- vegetable oil
- boiled eggs
- sour cream.
Instructions
Step 1
Cook the meat broth in advance. The broth should be rich and fragrant. To do this, cook it for at least two hours and add bay leaf, allspice peas, a couple of cloves of garlic and celery during cooking. Remove the bones with meat from the finished broth, cool and separate the meat, cutting it into small pieces - they should be used for the soup. Take out all the ingredients used in cooking from the finished broth.
Step 2
Peel the potatoes and cut them into cubes. Leave the cubes in cold water while you cook the rest of the food (otherwise it will darken). Peel the onion and chop finely. After removing the peel, grate the carrots on a fine grater.
Step 3
Heat vegetable oil in a skillet. Fry the onions over high heat for 3-4 minutes, then add the carrots and fry them until the onions are golden brown and soft.
Step 4
Put the broth on fire, bring to a boil. Pour potatoes into it, cook over medium heat for 10 minutes.
Step 5
Add the onion, carrot and pitted meat to the saucepan and cook for another 10 minutes.
Step 6
While the soup is cooking, wash and chop the sorrel into small pieces. Pour cold water into a bowl and rinse the sorrel leaves in it, carefully sorting them out for unsuitable ones. Fold the leaves one on top of the other in the amount of 10-15 pieces and cut into strips half a centimeter thick. Chop the washed parsley.
Step 7
Season the soup with salt and pepper to taste. Send chopped sorrel and parsley to a saucepan, simmer the soup for 5 minutes, then turn off the heat and leave the soup under a closed lid to brew for 10-15 minutes.
Step 8
Serve the ready-made soup with a boiled egg, chopped or cut in half, as well as sour cream, which perfectly set off the sour taste of green borscht.
