Green borscht turns out great on any broth. This time I suggest cooking it on a piece of beef. You can set aside the meat for other dishes or cut it and add it back to the soup right into the plate before serving.
Ingredients
- Beef - 400 g
- Sorrel - 100 g
- Chicken eggs - 2 pieces
- Potatoes - 3 pieces
- Onion - 1 piece
- Greenery - 1 bundle
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Fill the beef with water, boil until tender and strain the broth.
Add the diced potatoes, and after 15 minutes add the onion.
Boil hard-boiled eggs and cut into cubes.
When the potatoes are cooked, add the eggs, chopped sorrel and herbs to the soup, season and bring to a boil.
Remove the green borscht from the heat.
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