Green borscht with beef
Author:
Dasha Malakhova
Servings: 4
Cooking time: 30 min
Many people associate green borscht exclusively with spring, the beginning of the season of fresh herbs. But you can and should make it at any time, because almost all greens are now available all year round.
Ingredients
| beef broth 2 liters |
| spinach 100-150 g |
| sorrel 100-150 g |
| potatoes 2-3 pcs |
| carrots 1 pc |
| fresh herbs (green onion, dill, parsley) to taste |
| boiled eggs 2-3 pcs |
| sour cream to serve |
| salt |
| pepper |
Instructions
Step 1
Finely chop the carrots and potatoes and boil them in the beef broth.
Step 2
Add the spinach and sorrel and simmer for a few more minutes. Season to taste with salt and pepper.
Step 3
Serve green borscht sprinkled with chopped fresh herbs, adding half a boiled egg and sour cream.
