Green borscht
Sorrel is rich in vitamins C, B, carotene and oxalic acid. It can be used to make not only green borscht, but also various soups, sauces and salads
Ingredients
| veal loin 400 g |
| water 3 liters |
| celery stalk 3 pcs |
| carrots 5 pcs |
| onions 1 pc |
| potatoes 4 pcs |
| sorrel 3 bundles |
| eggs 6 pcs |
| sour cream |
| green onion |
| salt |
Instructions
Step 1
First you need to boil veal broth. To do this, throw a whole piece of meat, celery, 1 carrot and onion into hot water. Bring to a boil, remove the foam and cook for another 1.5 hours. Take out the vegetables and meat.
Step 2
Cut the potatoes and remaining carrots into small cubes. Cut the meat into small pieces. Cook the meat and vegetables in the broth. When the vegetables are almost ready, add finely chopped sorrel. After a minute, salt to taste. Bring to the end of cooking.
Step 3
While the borscht will insist, boil hard-boiled eggs. Before serving, add a finely chopped egg, green onions and a spoonful of sour cream to the plate.
