Green Borscht

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

In spring, instead of sorrel or alongside it, you can add young nettles to the borscht. You can also make the broth from chicken — it will turn out just as good.

Ingredients

Beef chuck roast - 2 lbs
Lard - 3.5 oz
Onion - 2 heads
Beetroot - 1 piece
Tomatoes - 3 pieces
Carrot - 2 pieces
Potato - 8 pieces
Sorrel - 1 bunch
Sweet Pepper - 3 pieces
Dill - ½ bunches
Parsley - 1 bunch
Salt - 1 tablespoon
Chicken Egg - 5 pieces
Garlic - 1 head

Step by Step guide

Step 1

Place the beef brisket in a five-liter pot and fill it to the brim with cold water. Bring the water to a boil, then immediately skim off the foam and reduce the heat. Simmer the broth over low heat for one and a half hours. Once the broth is ready, remove the meat and, once it cools, cut it into small pieces and return it to the pot.

Step 2

Meanwhile, finely chop the onion. Wash the carrot and beetroot, then grate them separately without mixing.

Step 3

Finely chop the bacon and add it to a large skillet to render the fat, then remove the cracklings. In the skillet with the fat, arrange the onion, carrot, and beet in sectors and sauté them without mixing, so that the onion, for example, doesn’t stew in the beet juice but instead gets nicely browned. Once all the moisture from the vegetables has evaporated, you can mix them together.

Step 4

Blanch the tomatoes, peel them, chop finely, and add to the vegetables. Once the tomatoes have softened and the mixture in the pan has turned into a more or less homogeneous paste instead of pieces of vegetables, the sauté is ready to be poured into the broth.

Step 5

Boil the eggs hard, and once they are ready, peel them and mash them finely with a fork.

Step 6

Peel the potatoes, cut them into cubes, and add them to the broth. Rinse a large bunch of sorrel, chop it, and add it to the soup as well. Along with it, add the chopped herbs and sliced bell pepper.

Step 7

Peel the head of garlic, finely chop or crush the cloves, and add them to the soup. Also, add a boiled egg. By this time, the potatoes should be ready, and you can take the borscht off the heat.