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Green borscht on meat with sorrel, greens and egg

Green Borscht with Meat, Sorrel, Herbs, and Egg

A delicious summer borscht with sorrel — bright green and full of flavor! You know the old joke: "Do you like day-old borscht? Come back tomorrow!" We all grew up knowing that borscht only gets better after it's had time to sit. But there's one Ukrainian exception: green sorrel borscht is something special. It develops its rich flavor right in the pot, so you can dig in the same day — no need to save the pleasure for tomorrow. Here's how to make it.

miniartika

Recipe author

Green borscht on meat with sorrel, greens and egg

Composition / ingredients

Servings:

Any meat (bone-in chicken or beef)

800

Potatoes

Onion

Carrots

Sunflower oil (refined)

Sorrel

250

Dill

Parsley

Green onion

Eggs (hard-boiled)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 22 % 4 g

Carbohydrates 61 % 11 g

92 kcal

GI: 100 / 0 / 0

Cooking method

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I usually make green borscht with broth, but you can do a vegetarian version with just water. For the broth, put a piece of bone-in beef or a few chicken legs in a pot, cover with 3 liters (about 3 quarts) of water, and cook until tender, skimming the foam with a slotted spoon. Take out the meat, pull it off the bones, and cut it into small pieces. Peel the potatoes, cut them into cubes, and drop them into the boiling broth. Don't forget to salt it, or the potatoes will fall apart into mush. Now rinse the sorrel, trim off the stems, and slice the leaves crosswise into narrow ribbons. Finely chop the dill, parsley, and green onion. Cut the hard-boiled eggs into cubes. For the sauté, cut the onion into half-moons and the carrot into cubes and cook them briefly in the oil in a skillet. Once the potatoes are done, add everything else to the pot: the sorrel, herbs, sauté, and eggs. Let the borscht simmer for another 5 minutes, taste it, and this tangy, hearty green borscht is ready to ladle out! To make it even better, put out sour cream and dark rye bread on the table. Enjoy!