Russian Green Borscht

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Thanks to the large amount of sorrel, green borscht has a pleasant sour taste, significantly more delicate and clean than that of cabbage soup. Green borscht is usually served with sour cream.

Ingredients

Boneless pork shoulder - 2 lbs
Salad Potatoes - 2 lbs
Chocolate eggs - 3 pieces
Onion - 1 head
Carrot - 1 piece
Pickled capers - 8.8 oz
Lemon - 1 piece
Dill - 2 sprigs
Parsley - 2 sprigs
Salt - to taste

Step by Step guide

Step 1

Peel the onion. Rinse the meat, leaving it whole, and place it in a pot with the onion, add 3–4 liters of water, and salt. Bring to a boil and cook for 1 hour over medium heat, periodically skimming off the foam.

Step 2

While the meat is cooking, hard-boil the eggs and let them cool. Peel the potatoes and carrot. Cut the potatoes into cubes and the carrot into half-moons. Leave the egg yolk whole or cut it in half, chop the egg white finely or grate it on a fine grater. Finely chop the dill and parsley.

Step 3

After an hour, remove the meat from the broth, cut it into cubes, and return it to the pot, cooking for another 20 minutes while continuing to skim off the foam.

Step 4

Add the potatoes and carrots, and if necessary, add more water to bring to a boil and cook for another 20 minutes, after which add the sorrel, egg, dill, parsley, and a round slice of lemon. Bring to a boil, skim off the foam, stir, and turn off the heat.