Fragrant basil sets off the Russian green borscht in a very unusual way. Of course, it has never been in the classic recipe, but culinary fusion and mixing of traditions have long been in fashion. I tell you how to cook everything correctly.
Ingredients
- Chicken broth - 1.5 l
- Onion - 1 piece
- Carrots - 1 piece
- Celery - 1 piece
- Potatoes - 4 pieces
- Chicken eggs - 2 pieces
- Sorrel - 60 g
- Basil - 30 g
Step-by-step cooking recipe
Cut the potatoes into cubes, send them to boiling broth and boil until tender.
Chop the onion, carrot and celery, fry for 5 minutes and also send it to the soup.
Boil hard-boiled eggs and finely chop with all the herbs.
Send them to the soup along with spices 3-4 minutes after frying.
Bring the green borscht to a boil and remove from the heat.
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