Borscht with sorrel
8 servings
150 minutes
A rich soup from the borscht family (much better than the one with chicken necks): it has beef bones, potatoes, and a substantial frying of onions and carrots.
1
Prepare all the ingredients.
2
Place beef in cold water and bring to a boil. When the water boils, reduce the heat and skim off the foam.
- Beef with bones: 800 g
- Water: 3 l
3
Add the onion and carrot, which can be cut in half, bay leaf, and allspice. Boil at a gentle simmer for about 2 hours.
- Carrot: 2 pieces
- Onion: 2 heads
- Bay leaf: 1 piece
- Allspice peas: 5 piece
4
Boil the eggs hard, then cool and peel.
- Chicken egg: 4 pieces
5
Strain the prepared broth, remove the meat from the bones and cut it. Return the meat to the broth and put it back on the heat.
- Beef with bones: 800 g
6
Finely chop the onion and grate the carrot on a coarse grater.
7
Heat vegetable oil in a pan and sauté the onion and carrot until soft.
- Onion: 2 heads
- Carrot: 2 pieces
- Vegetable oil: 30 ml
8
Cut the potatoes into small sticks or cubes.
9
Add sautéed vegetables and potatoes to the soup, cook for 7-10 minutes until the potatoes are done. Season with salt and pepper to taste.
- Potato: 300 g
- Salt: to taste
- Ground black pepper: to taste
10
Chop the sorrel leaves, add them to the pot, and bring to a boil. Then remove the borscht from the heat and let it steep under the lid for 20 minutes.
- Sorrel: 220 g
11
Serve the sorrel borscht with finely chopped dill, half an egg, and sour cream.
- Dill: to taste
- Sour cream: to taste
- Chicken egg: 4 pieces