Green Borscht with Sorrel, Pumpkin, Parsley, and Bell Pepper in Meat Broth
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
12
Description
Green borscht with sorrel, pumpkin, parsley, and bell pepper in meat broth
Ingredients
- Chicken Broth - 2 qt
- Salad Potatoes - 2 lbs
- Spiced Tomato Juice - 17 fl oz
- Onion - 1 head
- Sorrel - 7.1 oz
- Parsley - 5.3 oz
- Pumpkin - 7.1 oz
- Bay leaf - 2 pieces
- Chocolate eggs - 5 pieces
- Vegetable Oil - 3 fl oz
- Mixed Ground Peppers - to taste
- Salt - to taste
- Orange Bell Peppers - 7.1 oz
- Garlic - 4 cloves
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 10
When the potatoes and pumpkin are ready, add the onion sautéed with tomato juice to the pot.
Step 11
Add the chopped herbs with garlic and eggs. Add 2 bay leaves and mixed ground peppers to taste. Gently stir everything, bring to a boil, skim off the foam, and add salt if necessary. Cook over medium heat for about 10 more minutes.
Step 2
Boil the chicken eggs until cooked, cool, peel, and cut into cubes.
Step 3
Peel the potatoes, wash them well, cut into small cubes, cover with water, and set aside.
Step 4
Bring the broth to a boil. Drain the water from the potatoes and add them to the boiling meat broth.
Step 5
Peel, wash, and cut the pumpkin into small strips, add it to the pot with the potatoes, and season with salt to taste.
Step 6
Peel the onion, wash it well, cut into small cubes, and place it in a pan, adding 100 ml of sunflower oil and frying until golden.
Step 7
Wash the sorrel and parsley thoroughly under running water and chop finely.
Step 8
Remove the seeds from the bell pepper, wash it, and cut it into small strips. Peel the garlic and crush it with a press.
Step 9
Pour 500 ml of thick tomato juice into the cooked onion and simmer for a bit.
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