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 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.
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.
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