A little melted cheese makes green borscht even more interesting. It will lose its transparency, but at the same time it will significantly benefit in terms of taste. For beauty, use small quail eggs for serving.
Ingredients
- Chicken broth - 1.5 l
- Potatoes - 4 pieces
- Sorrel - 100 g
- Greenery - 1 bundle
- Processed cheese - 1 piece
- Onion - 1 piece
- Garlic - 2 cloves
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Bring the broth to a boil and boil the sliced potatoes in it until tender.
Chop the onion and garlic, lightly fry and send to the broth.
After 5 minutes, add the grated melted cheese and cook the soup until it dissolves.
Add chopped sorrel and herbs, bring the green borscht to a boil, season and remove from heat.
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