Did you know that borscht was originally cooked without beetroot? Only potatoes and carrots were added to it. It was later that different recipes with fried foods and vegetables appeared. I suggest to plunge into history for a while and cook a simple green borscht with egg!
Ingredients
- Spinach - 200 g
- Potatoes - 200 g
- Chicken eggs (boiled) – 2 pieces
- Onion - 1 piece
- Carrots (small) – 1 piece
- Butter - 40 g
- Black Pepper - 3 peas
- Dill - 5 twigs
- Salt - to taste
- Meat broth - 1,5 l
Step-by-step cooking recipe
Chop spinach, dill, peeled onions and potatoes. Grate the carrots on a coarse grater. Peel the eggs from the shell and cut in half.
Melt the butter in a frying pan, add the carrots and onions and fry until golden brown.
Boil the broth, add black pepper, potatoes and roast. Boil for 10 minutes.
Add spinach, dill, salt and turn off after 2 minutes. Infuse the soup under the lid for 10-15 minutes.
When serving, add half an egg to the plate.
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