Green Borscht
2 hours Recipe Yield:
2,5 l Difficulty:
Simple recipe
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.
Recipe Ingredients
Cooking Recipe
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.
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.