Green borscht with rice
4 servings
30 minutes
Green borscht with rice is a fragrant spring dish of Russian cuisine filled with the freshness of greens and rich flavor. Its roots trace back to the tradition of making sorrel soup, which has been popular in rural areas for centuries. The main highlight of the borscht is sorrel, giving it a light sourness perfectly complemented by the creaminess of sour cream. The rice in the mix makes it heartier and more delicate, while boiled eggs and sautéed vegetables add depth to the flavor. The soup needs to steep for the ingredients to release their aromas and for the sour cream to give it a velvety texture. Green borscht is served warm, garnished with fresh herbs and an extra spoonful of sour cream, creating a sense of homey comfort and gastronomic delight.
1
Add sliced potatoes and washed rice to the boiling broth (or boiling water).
- Potato: 5 piece
- Rice: 4 tablespoons
- Beef stock: 3 l
2
When the potatoes are ready, we will add chopped green onions, diced boiled eggs, fried onions, and fried grated carrots. We season to taste.
- Spring onion: 1 bunch
- Chicken egg: 3 pieces
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
3
Add half a glass of sour cream, then immediately all the chopped greens (a large bunch of sorrel, parsley, and dill) and turn it off. The soup should sit for 30 minutes. When serving, add sour cream to the bowls.
- Sour cream: 5 tablespoon
- Sorrel: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
