Delicious green borscht will become even more saturated if you take smoked ribs instead of regular meat. Interested? Then let's cook this first dish together, following the step-by-step instructions from the photo.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipes
Green borscht can undoubtedly be called a spring dish. Although in our family we cook it all year round using canned or frozen sorrel. Delicious, rich and healthy borscht is prepared in different ways. We have already shared with you the recipe for green borscht with beets and tomato paste. But with all the variety of recipes, there are several unshakable rules:
- Sorrel is thrown at the very end of cooking to preserve its taste and beneficial properties as much as possible.
- Do not overdo the aromatic seasonings; for the spring version, use fresh herbs and roots.
- It is not charming to add a boiled egg, you can add a raw egg to the green borscht or put the egg only in a plate before the meal itself.
- Caloric content per 100 g - 212 kcal.
- Servings - 8 Plates
- Cooking time - 1 hour 20 minutes
Ingredients:
- Water - 3.5 l
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Sorrel - 2 bunches
- Green onions - 1 bunch
- Eggs - 5 pcs.
- Smoked ribs - 500 g
Step-by-step cooking of green borscht with sorrel and egg on smoked ribs
Immediately put the eggs to boil.
And broth. Cook the smoked ribs for 40 minutes over medium heat, then take them out and cut off the meat. Throw the meat back into the broth.
While the broth and eggs are boiling, we will chop the onions, carrots and potatoes.
Rinse the sorrel thoroughly and sort. Rinse green onions under running water and chop the greens. Set her aside.
Cool the boiled eggs, peel and cut them into cubes. We have all the ingredients prepared. Let's continue cooking.
Add the potatoes to the broth.
Meanwhile, sauté onions and carrots for borscht.
As soon as the broth with potatoes boils, add frying. Taste the soup with salt, add salt as needed, and add pepper and other herbs for flavor.
Cook the borscht for 25 minutes and add the herbs. Cook for another 5 minutes and turn off the heat.
There are eggs left. We add them to the ready-made borscht. Why not add them sooner? Because otherwise the eggs will squeak disgustingly on your teeth. Therefore, we add them at the very end.
Ready green borscht looks delicious, you must agree. We invite you to the table to try the most delicious borscht. Bon Appetit!
See also video recipes:
1) Ukrainian green borscht
2) The recipe for the most delicious green borscht
