Green borscht by Elena Nikiforova
10 servings
60 minutes
Elena Nikiforova's green borscht is a spring hymn to Russian cuisine, combining the freshness of greens with the rich flavor of beef broth. Its history traces back to traditional Ukrainian and Russian sorrel soups made in villages with the first shoots of sorrel, symbolizing nature's awakening. The light tartness of sorrel combined with the tenderness of potatoes and the aroma of greens makes the borscht unique. Thin strands of egg give it a velvety texture, while pieces of boiled beef add heartiness. It is served with sour cream that softens the brightness of the flavor and is perfect for both a casual lunch and a cozy family dinner. This borscht is not just a dish but part of a culinary heritage that warms the soul.
1
Chop green onions and dill in a blender, adding a little salt. Pass unsalted fat through a meat grinder, add it to the blender with the greens and mix.
- Spring onion: 1 bunch
- Dill: 1 bunch
- Salo (cured pork fat): 200 g
- Salt: to taste
2
Cut the onion into quarters, then into thin strips. Cut the carrot into thin strips 3-4 centimeters long. Fry in different pans in vegetable oil until golden.
- Onion: 300 g
- Carrot: 100 g
3
Boil the potatoes in broth until almost cooked.
- Beef stock: 2 l
- Potato: 400 g
4
Finely chop the sorrel stems, add a small amount of water, bring to a boil and remove from heat. Chop the sorrel leaves coarsely.
- Sorrel: 1.2 kg
5
Add sautéed vegetables and sorrel stems with water to the boiling broth with potatoes.
- Sorrel: 1.2 kg
- Carrot: 100 g
- Onion: 300 g
6
Once the soup boils again, add the sorrel. Keep on heat until the first bubble.
- Sorrel: 1.2 kg
7
Beat the eggs and pour them into the borscht in a thin stream. Add the crushed fat. Remove from heat. Season with salt and pepper to taste.
- Chicken egg: 2 pieces
- Salo (cured pork fat): 200 g
- Salt: to taste
- Ground black pepper: to taste
8
Add finely chopped meat. Pour into plates and serve with sour cream.
- Boiled beef: 1 kg
- Beef stock: 2 l
