Green borscht from sorrel
8 servings
150 minutes
Green borscht made from sorrel is a spring dish of Russian cuisine that refreshes and energizes. Its history is rooted in peasant culinary traditions where seasonal products played a key role. The sour taste of sorrel harmonizes with rich meat broth, tender vegetables, and the lightness of whipped egg. It is a soup that warms but remains light and nutritious. It is traditionally served with sour cream to soften the acidity and fresh herbs. Ideal for the spring period when the body craves vitamins and freshness.
1
It is necessary to wash the beef well.
- Bone-in beef: 500 g
2
Put in a pot, add water, and boil until it starts to boil.
3
After 3 minutes of boiling, strain the broth, rinse the meat, and refill with water. Now boil the meat until cooked for 1 hour.
4
Add 1 teaspoon of salt to the broth.
- Salt: to taste
5
While the broth is boiling, peel the potatoes and cut them into small cubes.
- Potato: 4 pieces
6
Cut the carrot into small cubes.
- Carrot: 1 piece
7
Also chop the onion.
- Onion: 1 head
8
Prepare the sauté. Heat sunflower oil in a pan.
- Sunflower oil: 2 tablespoons
9
Add onion and carrot and sauté until golden brown. Add onion, carrot, and potato to the prepared broth and cook until done.
- Potato: 4 pieces
- Carrot: 1 piece
- Onion: 1 head
10
Remove the boiled meat from the broth, cool it down, and slice it into small pieces.
- Bone-in beef: 500 g
11
Lightly beat the chicken eggs with a fork.
- Chicken egg: 2 pieces
12
Thoroughly wash the sorrel and cut it into strips.
- Sorrel: 2 bunchs
13
Once the potatoes are boiled, add the chopped sorrel.
- Sorrel: 2 bunchs
14
Gradually add eggs after the sorrel.
- Chicken egg: 2 pieces
15
Mix immediately until homogeneous and turn off. Add pepper and salt to taste. Cover the soup and let it steep for 15-20 minutes.
- Ground black pepper: to taste
- Salt: to taste
16
Pour the green borscht into serving bowls and add pieces of meat.
- Bone-in beef: 500 g
