Green borscht with sorrel, pumpkin, parsley and sweet pepper in meat broth
12 servings
90 minutes
Green borscht with sorrel, pumpkin, parsley, and sweet pepper is a true celebration of flavors and aromas. This borscht, rooted in European culinary traditions, combines the gentle tartness of sorrel, the sweetness of pumpkin, and the richness of meat broth. Summer notes of fresh parsley and sweet pepper make it even more refreshing. The tomato juice sauce gives the dish a bright color and rich taste. Chicken eggs add softness while garlic and spices provide a light spiciness. This borscht is perfect for lunch on a warm day as it can be served hot or chilled. Delicious, healthy, and incredibly aromatic!
1
Prepare the necessary ingredients.
2
Boil the chicken eggs until cooked, cool them, peel the shells, and cut into cubes.
- Chicken egg: 5 piece
3
Peel the potatoes, wash them well, cut into small cubes, cover with water, and set aside.
- Potato: 1 kg
4
Bring the broth to a boil. Drain the water from the potatoes and add them to the boiling meat broth.
- Meat broth: 2 l
5
Peel, wash, and cut the pumpkin into small strips, place it in the pot with the potatoes, and add salt to taste.
- Pumpkin: 200 g
- Salt: to taste
6
Peel the onion, wash it well, chop it into small cubes, place it in a pan, add 100 ml of sunflower oil, and fry until golden brown.
- Onion: 1 head
- Vegetable oil: 100 ml
7
Wash thoroughly under running water and finely chop the sorrel and parsley.
- Sorrel: 200 g
- Parsley: 150 g
8
Clean the sweet pepper from seeds, wash it, and cut it into small strips. Peel the garlic and press it through a garlic press.
- Sweet pepper (capsicum): 200 g
- Garlic: 4 cloves
9
Pour 500 ml of thick tomato juice into the prepared onion and simmer a little.
- Tomato juice: 500 ml
10
When the potatoes and pumpkin are ready, add the onion sautéed with tomato juice to the pot.
- Onion: 1 head
- Tomato juice: 500 ml
11
Add chopped greens with garlic and eggs. Add 2 bay leaves and a mixture of ground peppers to taste. Mix everything carefully, bring to a boil, remove the foam, and add salt if necessary. Cook on medium heat for about 10 more minutes.
- Sorrel: 200 g
- Parsley: 150 g
- Chicken egg: 5 piece
- Bay leaf: 2 pieces
- Ground pepper blend: to taste
- Salt: to taste
