Green borsch is prepared from any meat, but from beef it turns out to be the most rich. The recipe is so simple that even an inexperienced housewife can easily cope.
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Ingredients:
- 500 g of beef;
- Bay leaf;
- sunflower oil;
- pepper;
- a pair of eggs;
- 3-4 potato tubers;
- bulbs;
- carrot;
- a bunch of sorrel.
Cooking:
- To begin with, beef needs to be thoroughly washed and filled with water. Put the pan on the fire and bring to a boil. After which the water needs to be drained, and the meat washed 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 salt the meat and continue cooking over low heat. Meat will be cooked for 1.5 hours.
- Next, you need to peel the onion and cut into small cubes. Grate the carrots or cut into strips. Add a portion of chopped vegetables to the broth. Send the bay leaf there.
- Peel and dice the potatoes. It can be filled with water or just rinsed.
- When the meat is completely cooked, you can add potatoes. The other half of the onions and carrots need to be fried in a pan until soft. Then add the frying to the broth.
- Rinse and dry the sorrel. After which it will need to be finely chopped. Add crushed sorrel to the 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.
- Next you need to try the borscht for salt. The dish should turn out a bit with sourness. This is what is inherent in green borsch. If something is missing, you can salt or add seasoning. Ready green borscht can be served with sour cream.