Composition / ingredients
Step-by-step cooking
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I usually cook green borscht in broth, but you can cook its vegetarian version and on the water. For the broth, take a piece of beef on the bone or several chicken legs, put it in a saucepan, pour 3 liters of water and cook until ready, removing the foam with a slotted spoon. After that, we take out the meat, separate it from the bones and cut it into small pieces. Peel the potatoes, cut them into cubes and throw them into boiling broth. Do not forget to add salt, otherwise the potatoes will boil in mashed potatoes.
Now we need to wash the sorrel, trim its "tails", and then cut the leaves across in narrow strips. Finely chop dill, parsley and green onion. Boiled eggs are cut into cubes.
To prepare a roast, cut onions into half rings, carrots into cubes and lightly fry in vegetable oil in a frying pan.
As soon as the potatoes are ready, we dump all the other ingredients into the pan: sorrel, greens, roast and eggs. Let the borscht boil for another 5 minutes, try ... and sour, hearty green borscht with sorrel can be poured on plates!
To make the food even tastier, do not forget to put sour cream and black bread on the table. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Sorrel - 19 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
