Cooking green borscht begins with a trip to the bazaar. You should take a closer look at the ribs. Choose a couple of ribbons of veal with a little fat. If the butcher offers a yellow tint, look at it reproachfully. Go ahead and look for something that suits with its appearance, color and smell.
It is necessary
- - veal ribs 1 kg
- - potatoes 3 pcs.
- - sorrel 500 g
- - green onions 1 bunch
- - dill
- - onion 2 pcs.
- - garlic 3 cloves
- - bay leaves 3 pcs.
- - celery root
- - eggs 5 pcs.
- - sour cream
- - vegetable oil
- - salt pepper
Instructions
Step 1
The ribbons of the ribs are thoroughly washed and cut one at a time. Put the prepared ribs in a saucepan and pour cold water. Put the saucepan over medium heat until boiling.
Step 2
While the water in the pan is boiling, peel the celery root, a couple of onions and garlic. Remove the foam from the broth, throw celery and lavrushka into the casserole. All this should be cooked for about an hour.
Step 3
Cut the onion into small cubes and lightly fry in a frying pan. Add pre-chopped garlic to the almost finished onion.
Step 4
Sort the sorrel, removing the hard ends, rinse and cut the leaves into strips.
Step 5
Peel the potatoes with a vegetable peeler and cut them into small cubes. Dip the potatoes into the broth and cook for another 20 minutes.
Step 6
Put 5 washed eggs in a saucepan and cook. Remove ready eggs from heat, cool in cold water. When the eggs have cooled, peel them.
Step 7
The celery root is removed from the pan and replaced with finely chopped white chives and spinach. Salt. Add pepper to taste. The fire decreases, the borscht is covered with a lid. Everything languishes for another 20 minutes.
Step 8
At the last stage, parsley, dill and the remaining green onions are cut. The table is served with deep plates. First, chopped greens are laid out in them, then ribs. Only then everything is poured with green broth, half a boiled egg and a tablespoon of sour cream are added to each plate.
