In the spring, when the first greens appear, it’s time to cook delicious and healthy green borscht.
Green borscht is one of the symbolic dishes of spring and summer. It is prepared both lean and meat, most often beef broth.
The perfect recipe for green borscht with sorrel and spinach was shared by well-known culinary blogger Ilona Fanta. According to her, this is how her grandmother cooked this delicious seasonal soup.
Beef – 450 gr; One onion; Two carrots; Parsley or parsnip root – 1 pc.; Two potatoes; Sorrel – 300 gr; Spinach – 100 gr; Green onions – a small bunch; Bay leaf, salt, black pepper, parsley, eggs, vegetable oil.
Peel one carrot and parsley root. Peel the onion and cut in half.
Put the vegetables in a saucepan, put the beef into it, cut into 2-3 pieces, and cover with cold water. It is better to choose meat with a bone, then the broth will come out tastier.
Bring the broth to a boil over medium heat, reduce heat to low, and remove the noise. Add two to three black peppercorns and simmer for about two hours until the meat is cooked and pierced freely with a fork or knife. Then put in the bay leaf.
Let the broth cool down a little, take out the meat, strain the broth, throw out the roots, pepper and bay leaf – they have already given up their flavors.
Peel the potatoes and cut into comfortable cubes, grate the second carrot on a medium grater. Chop the green onion and parsley.
Put the potatoes in the broth and cook until tender. In parallel, make a roast: fry grated carrots and green onions in vegetable oil. Add to potatoes in broth.
Rinse the sorrel and spinach well and cut, as soon as the potatoes are soft, add the greens to the broth. Let the borscht boil, keep it on fire for another three minutes and turn it off.
Cut the meat into convenient pieces and return to the broth, or use for stuffing for pies, or napisniks.
Hard-boil the eggs and add to everyone’s plate before serving. It is best to serve green borscht with sour cream and black bread.
Recall that you can also cook delicious Georgian kharcho soup.
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