Green Ukrainian borscht has nothing to do with red beetroot. It is cooked on sorrel, with potatoes and eggs. This variation is less common and popular, but still it definitely deserves attention.
Ingredients
Step-by-step cooking recipe
Finely chop the onion and carrot. Cut the potatoes into cubes, and chop the sorrel and greens.
Boil the quail eggs for 4 minutes after boiling and let cool. Then add them to the plates before serving.
Boil the pork until tender over low heat and strain the broth. Add potatoes to it.
Fry the onion and carrot for 3-5 minutes and also send it to the soup.
When the potatoes are cooked, add sorrel and herbs. Bring the green borscht to a boil, season and remove from heat.
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