Green Borscht with Chicken Broth

Soups | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Green Borscht with Chicken Broth

Ingredients

Chicken Broth - 2 qt
Beef chuck roast - 14.1 oz
Dill - 1 bunch
Sorrel - 5.3 oz
Salad Potatoes - 2 pieces
Turnips - 2 pieces
Parsley - 1 bunch
Cilantro - 1 bunch
Green onion tops - 1 bunch
Young Spinach "Belaya Dacha" - 1 bunch
Spanish onions - 2 pieces
Green peppercorns - to taste
Minced garlic - to taste
Salt - to taste
Sour Cream - to taste
Chicken Egg - 1 piece

Step by Step guide

Step 1

Since cooking broth and cooking meat are fundamentally different processes, for this soup, use previously prepared broth. To degrease chicken broth: cool the broth significantly and remove the fat that solidifies on the surface. If there is no time to cool the broth, a large number of paper towels rolled into a tight bundle can be used to dab the surface of the broth (without submerging the towels too much) — the fat will be absorbed.

Step 2

In boiling water, slightly salted and with added onion, carrot, garlic, peppercorns, and a small bay leaf, add the beef, allow it to come to a boil again, thoroughly remove all the foam, and simmer until the meat is tender with the lid closed. Remove the cooked meat, cut it into large cubes, and set aside.

Step 3

Bring the chicken broth to a boil, and add the diced potatoes or turnips. After 10 minutes of cooking, add the sliced carrots, and cook for another 7–10 minutes. Check the potatoes — they should be fully cooked, then add the sorrel. Cook for about five to seven minutes, and add the finely chopped greens (yes, all of them). Slightly increase the heat and turn off the heat as soon as the soup boils. Add a small piece of butter and let it sit covered for about 10 minutes. Add the meat to the pot, stir, and season the soup with salt and black pepper if necessary. You can add a bit of crushed garlic.