Green Borscht

Green borscht – recipe with photo, Ukrainian cuisine
rating: 4
wotes: 1

Cooking time: 2 h

Difficulty: Simple recipe

Recipe yield: 2.5 л

Ukrainian food

Green borscht (sorrel soup) – an Ukrainian cuisine recipe. With the arrival of warmth, greens appear in the markets, you can buy fresh sorrel even in early spring and make a salad or, for example, green borscht from it. Green borscht is very springy and very tasty. Sometimes tomato paste is added to green borscht in order, firstly, to make the color not so green, and secondly, tomato paste softens the taste of oxalic acid.

Green borscht ingredients

Green borscht recipe

Boiled meat for green borscht
1

To cook a Ukrainian cuisine recipe green borscht (sorrel soup), wash the beef on the bone, pour three liters of water and put on high heat. When the water boils, remove the foam, and reduce the heat to medium. Cook the broth for the green borscht for about 1 hour until the meat is cooked through. Then remove the beef, separate from the bone and cut into small pieces.

Carrots and onions for green borscht
2

While the broth is being cooked for the green borscht, prepare the frying. Peel the carrots and grate them on a coarse grater. Peel and chop the onion.

Frying for the green borscht
3

Pour vegetable oil into a pan, heat and fry the onions and carrots in it until soft. Do not fry vegetables too much, green borscht is better when the vegetables are sauteed rather than fried.

Potatoes for green borscht
4

Peel the potatoes, cut into small cubes. When the green borscht broth is completely cooked, add the chopped potatoes and cook over medium heat for about 20 minutes.

Sorrel is the main ingredient in green borscht
5

Sort the sorrel, rinse well and chop. Boil eggs, peel and finely chop or grate.

Adding frying to green borscht
6

When the potatoes are boiled, add frying to the green borscht and mix. Do not rush to salt, it is better to do this after adding sorrel to the borsch.

Pour chopped sorrel into a saucepan with borscht
7

After a couple of minutes, add sorrel to green borsch and stir. Sorrel cooks very quickly. When the sorrel changes color, salt it, and be sure to try it – do not confuse acid and salt in borscht.

Ready green borscht
8

Almost immediately after the sorrel, add chopped eggs to the green borsch, mix, boil for another 5 minutes and the green borsch is ready.

Recipes from the soups

Recipes that offers ukrainian food