How to cook green borscht: every housewife can repeat the recipe

Borscht, as a type of first course, necessarily contains beets.

There is, however, an interesting exception: green borscht.

The name itself suggests that when preparing it, they try to add as many greens as possible (especially in the spring), says Yulia Arkhipova .

In addition to sorrel, the main ingredients of the first course may include young nettles and spinach, and parsley and dill as an addition.

There are many options for preparing the dish, but how to cook green borscht according to the classic recipe can be said simply: elementary.

Necessary products:

• Meat (can be meat with bones) 300 gr.
• Sorrel 4 bunches.
• Potatoes 4 pcs.
• Carrot 1 pc.
• Eggs 4-5 pcs.
• Onion 2 pcs.
• Parsley and dill to taste.

Making broth and preparing vegetables

When preparing broth, it is better to stick to the classic recipe: put the meat in cold water, after boiling, carefully remove the foam.

Once the broth is ready, remove the meat and cut it into pieces.

While the broth is cooking, vegetables are usually prepared for the future borscht.

Peel and dice the potatoes and carrots, leaving the potatoes to wait in water to avoid darkening. Peel and finely chop the onion.

Boil the eggs hard and cool them in cold water.

The main ingredient is sorrel.

Cooking borscht

To enhance the aroma, sauté the onion in a heated frying pan with vegetable oil.

It is desirable to obtain a golden hue as a result and calculate the time so that the onion is ready together with the potatoes (from the start of adding the vegetables, this is approximately 12 minutes).

Place the vegetables into the boiling broth in the following order:

• carrots (let it boil for 3 minutes);
• potatoes (let them boil for 7 minutes);
• chopped meat from the broth (let it boil for 1 minute);
• sorrel (the readiness of the last main ingredient is visible to the eye: a very noticeable change in color).

Serve the temptingly smelling hot dish on the table, sprinkle it with fresh dill and parsley, adding a hard-boiled egg cut into halves. And, of course, don't forget to season it with sour cream.

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