Classic green borscht is prepared with sorrel, but I suggest experimenting with spinach as well. If you don't like too sour first courses, this option is especially for you. Add the boiled egg before serving.
Ingredients
Step-by-step cooking recipe
Bring the broth to a boil, add the chopped potatoes and cook until tender.
Chop the carrots and leeks, fry until soft and send them to the soup.
Chop sorrel, spinach and greens. After another 5 minutes, also send them to the borscht and immediately season to taste.
Bring everything together to a boil, remove from heat and let it brew.
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