Green borscht
12 servings
40 minutes
Usually the word "green" means cold, light summer borscht. This soup is not like that at all: brisket broth and lard cracklings give it a dense winter broth. However, the sourness of the sorrel helps the soup not to fall into the sin of heaviness. The green part of the borscht can be varied according to the season: in winter, use frozen sorrel or put it half and half with spinach, in summer, add young nettle. And winter green borscht is most delicious with dill and fragrant black bread.
1
Place the beef brisket in a five-liter pot and fill it to the brim with cold water. Bring the water to a boil, immediately skim off the foam, and reduce the heat. Simmer the broth on low heat for one and a half hours. When the broth is ready, remove the meat, and once it cools, cut it into small pieces and return it to the pot.
- Beef brisket: 1 kg
2
Meanwhile, finely chop the onion. Wash the carrot and beetroot, and grate them separately.
- Onion: 2 heads
- Beetroot: 1 piece
- Carrot: 2 pieces
3
Chop the bacon finely, place it in a large skillet, render the fat, and remove the cracklings. In the skillet with fat, layer the onion, carrot, and beet in sections and fry them without mixing, so the onion doesn't stew in the beet juice but gets fried. Once all the liquid from the vegetables evaporates, you can mix them.
- Salo (cured pork fat): 100 g
- Onion: 2 heads
- Beetroot: 1 piece
- Carrot: 2 pieces
4
Blanch the tomatoes, peel them, chop finely, and add to the vegetables. When the tomatoes become juicy and a more or less uniform paste forms instead of vegetable pieces in the pan, the sauté is ready and can be poured into the broth.
- Tomatoes: 3 pieces
5
Boil the eggs hard, and when ready, peel and mash them finely with a fork.
- Chicken egg: 5 piece
6
Peel the potatoes, cut them into cubes, and add them to the broth. Wash a large bunch of sorrel, chop it, and add it to the soup. Also, add chopped greens and sliced bell pepper.
- Potato: 8 pieces
- Sorrel: 1 bunch
- Bell pepper: 3 pieces
- Dill: 0.5 bunch
- Parsley: 1 bunch
7
Clean the garlic head, finely chop or crush the cloves, and add them to the soup. Also, add a boiled egg. By this time, the potatoes should be ready — you can take the borscht off the heat.
- Garlic: 1 head
- Chicken egg: 5 piece
