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Green borscht
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Green borscht is a seasonal version of borscht that is made with fresh sorrel, which gives the soup a characteristic sour taste and bright green color. The composition also includes potatoes, carrots, onions, sometimes beets, boiled eggs and sour cream. Borscht is especially popular in spring and summer when sorrel is the freshest and most juicy. Served hot or cold with sour cream and herbs.
| Bay leaf | 2 piece |
| Carrot (medium) | 1 piece |
| Egg | 1 piece |
| Onion | 1 piece |
| Peppercorns | 8 piece |
| Pork on the bone | 400 gram |
| Potato (medium) | 4 piece |
| Salt | to taste |
| Sorrel | 150 gram |
| Spinach | 150 gram |
| Vegetable oil | 2 tablespoon |
| Wheat flour | 1 teaspoon |
Step 1
Put meat in pot with 1.5 liters water, bring to boil, remove foam and cook for 1.5 hours. Transfer to bowl, strain broth and bring to boil again.
Step 2
Peel vegetables. Dice potatoes, add to soup, cook for 10 minutes.
Step 3
Cut onions and carrots into strips, fry in heated oil for 8 minutes. Mix with flour. Finely chop sorrel and spinach. Add all vegetables, bay leaf, salt and pepper to broth. Cook for 6 minutes. Hard-boil egg, slice into rounds, cut meat into pieces. Add to borscht and serve.
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