Spring Green Borscht with Sorrel and Egg

Very tasty, very simple and healthy, with a spring mood. Green borscht with sorrel and egg is one of the best vitamin-rich dishes with fresh herbs. You can cook it in any broth, with or without meat, chicken, mushrooms. Serve it with sour cream and rye bread — delicious!
cook time: 1h 30 min
Maya Lindell
Spring Green Borscht with Sorrel and Egg

Nutrition Facts (per serving)

57
Calories
4g
Fat
2g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2.5 l
Eggs 4 pc
Potato 2 pc
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil (for frying) 20 g
Pork 500 g
Dry spices to taste
Sorrel 70 g

Recipe instructions

Step 1

Step 1
How to cook green borscht with sorrel? We will need meat broth. For this purpose, you need to take pork with bones or ribs, add cold water and bring to a boil. When boiling, foam will appear that must be skimmed off. Simmer the meat over low heat for an hour. Then remove the meat and remove the bones. Strain the broth and return the meat to it. Bring everything back to a boil.

Step 2

Step 2
Peel the vegetables and rinse under running water.

Step 3

Step 3
Cut the peeled potatoes into small pieces and place them in a saucepan with boiling broth. How to choose a pan, read the link at the end of this recipe.

Step 4

Step 4
Grate the carrots on a medium grater, finely chop the onion. Pour a little vegetable oil into a hot frying pan and add chopped onions and carrots. Fry everything together for 3-5 minutes over medium heat. Then place the finished roast in a saucepan with soup.

Step 5

Step 5
Boil the eggs in boiling water for 5-7 minutes. Then fill them with cold water and cool. Peel the boiled eggs and cut them. Add chopped eggs to the soup. For flavor, add one bay leaf. Sprinkle with salt and spices to taste.

Step 6

Step 6
Rinse fresh sorrel in running water to remove all impurities and chop it. When the potatoes in the soup become soft, you can add sorrel. Bring everything to a boil with the sorrel.

Step 7

Step 7
Together with the sorrel, bring everything to a boil and turn off. There is no need to boil sorrel. Therefore, add it to the soup at the very end of cooking, before turning it off. Cover the finished green borscht with a lid and let it brew for a while. Bon appetit!

Additional rubrics

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