Green borscht with sorrel and pork
5 servings
240 minutes
Green borscht with sorrel and pork is a fragrant dish of Russian cuisine, filled with the freshness of spring herbs and the rich flavor of meat broth. Its roots go back to ancient peasant cooking traditions, where sorrel was used as one of the first green ingredients after a long winter. Tender pork combined with sour sorrel gives the borscht a special depth of flavor, while herbs and green onions make it truly lively and refreshing. This dish is perfect for both family lunches and festive tables, especially when served with boiled eggs and sour cream. Green borscht is not only nutritious but also beneficial due to its abundance of vitamins and minerals. Each spoonful of this soup is a taste of true Russian spring!
1
We make broth: put washed meat in cold water and boil until ready, constantly skimming the foam to keep the broth clear.
- Pork: 0.5 kg
2
Remove the cooked meat, separate it from the bone, and chop it finely.
3
Add diced potatoes to the broth, season with salt, and cook until the potatoes are done.
- Potato: 5 piece
4
At this time, we cut the sorrel.
- Sorrel: 2 bunchs
5
When the potatoes are ready, add sorrel to the soup and cook for a couple of minutes (the main thing is not to overcook).
- Sorrel: 2 bunchs
6
We add meat, finely chopped green onions, and herbs to the soup.
- Pork: 0.5 kg
- Spring onion: to taste
- Dill: to taste
- Parsley: to taste
7
Let the borscht steep for a couple of hours and serve it with boiled eggs and sour cream.
- Chicken egg: 4 pieces
- Sour cream: 1 jar
